In a small saucepan over medium-high heat, saute the garlic in the olive oil. Saute for a minute until the garlic is fragrant. Make sure the garlic doesn’t brown and become burnt.
Turn the heat down and add the tomatoes, oregano, vinegar, and salt to the saucepan. Bring to a simmer and allow to cook for 30 - 40 minutes, allowing the sauce to reduce and thicken.
You can use this tomato sauce immediately if desired or it can be stored for later use. To store the sauce, allow it to cool to room temperature first. Once cooled, transfer to an airtight container and refrigerate for up to 5 days. You can also freeze the sauce after it has cooled to room temperature. Freeze in bags or a container for up to 6 weeks. Defrost before use.