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A around 1 tbsp of olive oil to a medium sized saucepan, once it starts to sizzle add chopped garlic and dried oregano. Fry for 30 seconds then add 1 tsp of balsamic vinegar and freshly chopped parsley and basil.
Fry the herbs and garlic for another 30 seconds (this helps release all the delicious flavours from the herbs) then add a can of chopped tomatoes and add a pinch of salt.
Add 2 tbsp of water to the empty tomato can, swirl to get as much leftover tomato as possible and add that to the sauce.
Stir everything together, after 1 minute use a potato masher to crush the tomatoes and break them down as much as possible (it will still be a rustic style sauce and not completely smooth)
Simmer for 7-8 minutes stirring occasionally, turn off the heat and check for seasoning.