In large sauce pan, heat oil over med heat. Add onion and garlic and cook until onion is translucent (you may want to wait a couple of minutes to add the garlic so it doesn't burn). Add can of tomatoes and their juice, and simmer 20 minutes. Add basil, oregano, and salt, and cook 10 more minutes.
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At this point, you can use a potato smasher to smash the tomatoes in the pot to your chunkiness liking, or you can use a hand blender to blend them up. I personally do not like chunky sauce, so I will allow the marinara to cool and then run it through the blender.
