Don't tone down the red pepper flakes. This sauce is just not the same without them.
28 oz can crushed tomatoes, undrained
3 tablespoons olive oil
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
2 teaspoons crushed red pepper flakes
1/4 teaspoon salt
4 cloves garlic, finely minced
Combine all ingredients in a medium size saucepan over medium heat and bring to a boil. Reduce heat to medium-low and cook for at least 30 minutes.
Store in an air-tight container in the refrigerator.
Source: Annie's Eats