Add the tomatoes along with 800 ml warm water, stir and immediately add the sugar, the dry oregano, cinnamon and season the sauce with the salt and pepper.
Bring to a boil, reduce the heat to low and simmer for 20-22 minutes so that the flavours come together and to achieve the thickness/texture needed as a nice sauce. 5 minutes prior to taking the pot off the fire add the fresh oregano and basil and stir. When finished discard the cinnamon and the bunches of basil and oregano.
Use immediately otherwise place the sauce in a sterilized airtight glass jar and refrigerate for couple of weeks or freeze for at least 3 months.