In a medium-sized saucepan, heat the 2 teaspoons of extra-virgin olive oil over medium heat. Allow the oil to warm up but not smoke.
Add the 2 minced garlic cloves to the pan. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.
Pour in the entire contents of the can of whole peeled San Marzano tomatoes. Use a wooden spoon to break up the tomatoes slightly.
Sprinkle in the 1/2 teaspoon of sea salt and the 1 teaspoon of dried oregano. Stir to combine all the ingredients.
Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.
If you prefer a smoother sauce, use a blender or an immersion blender to blend the sauce to your desired consistency.
Once the sauce is finished cooking, allow it to cool slightly before using it on your pizza or transferring it to an airtight container for storage.
