Bundle up oregano and thyme in kitchen twine and set aside.
Place a large saucepan over medium heat. Add olive oil and heat to shimmering, then add onion, garlic, pepper flakes (if using), and large pinch salt. Cook, stirring occasionally, until vegetables soften, about 10 minutes.
Crush tomatoes by hand and add them, along with their juices, to the pot. Season with a pinch of salt and a twist of black pepper and add the herb bundle. Bring the sauce to a boil, then reduce the heat to medium-low to maintain a gentle simmer and cook for 30 minutes to marry the flavors. Remove from the heat, discard the herb bundle, and lightly process in a blender until most large chunks are gone. Stir in the basil leaves. Use immediately or store refrigerated in an airtight container for up to 5 days.
