My sauce is about 3/4 of a 28 oz can of crushed cento tomatoes. Large pinch of salt. Probably 1/2 to 1 tsp. Large pinch of dried oregano. 3 to 4 grinds black pepper. A squirt of extra virgin olive oil. About 3 to 4 cloves fresh minced garlic. Mix up well, and taste. No cooking needed. Sometimes need to adjust because tomatoes are not always the same.