Drain and reserve the juice from the canned tomatoes. Put the tomatoes in a food processor and chop them almost into a puree. (You can also do this by squeezing the tomatoes with your fingers in a bowl.)
Cut off the stem end and cut an X on the smooth end of each fresh tomato. Drop them into boiling water for about fifteen seconds. After they cool a bit, peel the tomatoes, squeeze out the seeds and pulp, and chop them finely.
In a large saucepan, heat the olive oil over high heat until it ripples. Add the garlic, crushed red pepper, and oregano and cook for a minute. Add all the tomatoes and stir, maintaining the heat, until you have a pretty good boil. Lower the heat, add one cup of the reserved juice, and return to a low boil.
Add the salt, parsley and basil, and continue cooking for about ten minutes, stirring once in awhile. You can cook it longer for a sweeter sauce, but I think it tastes best right at this point.