Wouldn't cooking a sauce be the same as using a different topping? There does seem to be this idea on the forum that you never cook toms.
How about dividing the can of tomatoes in half, saute with the garlic, oregano, whatever and then combine the cooked with the uncooked. Different flavor that what you had before.
Somewhere I got the idea that if you want fresh toms on your pizza you should put them on after it is cooked, to bring a different taste to the pie. Tomato sauce, cheese, cook the pie, fresh tomatoes when it comes out.