Pour the crushed tomatoes into a large stockpot on medium-low heat. Add the other ingredients. If the herbs are fresh, tear them up, and if they're dried, crumble them.
Bring the sauce to a low simmer, stirring regularly. Simmer for one hour, continuing to stir regularly.
Remove from heat and use.
This is a very easy tomato sauce, and it keeps in the fridge for a couple of weeks and freezes well. I came up with it for pizza, but I've also used it for pasta, to add to beans, or to add to soups, stews, chilies, and curries.
For the herbs, I use whatever I have. I prefer basil and oregano, but I've also used thyme, cilantro, and rosemary. It still turns out fine without herbs, as well, it's just better with.
Sometimes, I fry garlic in a bit of olive oil in the bottom of the stockpot first, and then add the tomatoes over that.
You can use chopped fresh tomatoes, but you need to simmer it much longer to drive the water out. Also, S&W canned tomatoes taste much better than cheap fresh tomatoes, and good fresh tomatoes are prohibitively expensive (around here, 30 or 40 dollars for enough to make a large batch). But if you grow your own tomatoes, and are willing to simmer it for hours -- I think I once did it for six hours -- the flavor is amazing.
Crushed tomatoes make a really nice consistency, but diced is nice if you want your sauce a little chunky.