Lower the heat slightly, add the salt, oregano, and chilli flakes. Cook for another 2 minutes then remove from heat.
Transfer the oil-spice mixture to a blender with the canned tomatoes.
Blend on high until the tomatoes are smooth and no large chunks remaining, about 30 seconds.
Add the basil directly to the blender and pulse a few times, to chop.
Use the marinara with a bowl of spaghetti or as a pizza sauce.
Optionally garnish with vegan parmesan and basil.