Heat a saucepan over medium heat and sauté the garlic in the olive oil until lightly golden, adding the crushed red pepper midway through the process.

Add the oregano and tomatoes and bring to a simmer over high heat. Season with a couple pinches of salt, reduce the heat to a simmer, and cook until the sauce has achieved a nice consistency and flavors have come together, about 20 minutes. Taste and adjust the seasoning by adding more salt to taste. If the sauce seems overly acidic, you can add a pinch or two of sugar.