In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano. Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving season to taste with salt and black pepper.