In a large lidded skillet or pot, heat 2 tbsp. EVOO, two turns of the pan, over medium. Add the 'nduja and cook, breaking up 'nduja with a wooden spoon until it darkens in color, about 3 minutes. Add the garlic and cook, stirring, 1 to 2 minutes. Add the tomatoes (if using canned, gently crush with a spoon or potato masher to burst; if using fresh, just stir into skillet). Season with the oregano and salt. Cover and cook for 15 minutes, shaking the pan occasionally to keep tomatoes from sticking.