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Sauté the Garlic: In a large stainless steel pot, heat the olive oil over low to medium heat. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly to prevent browning. The goal is to release the garlic’s aroma without letting it burn.
Add Tomatoes and Simmer Slowly: Pour in the San Marzano tomatoes with their juices. Add the tomato paste, salt, and black pepper. Stir well to combine. Cover the pot partially—leave it slightly open to let steam escape—and reduce the heat to low. Let the sauce simmer gently for at least 3 hours, stirring occasionally to prevent sticking or scorching.
(Optional) Add Parmesan Rind: For extra depth, add a Parmesan rind during simmering. Let it infuse the sauce, then remove and discard it before serving.
Blend, if Desired: For a smoother sauce, use an immersion blender at the end of cooking to puree the mixture. If you prefer a rustic, chunkier texture, you can skip this step—the San Marzanos will naturally break down into a soft, hearty sauce.
Finish with Fresh Herbs: Stir in the chopped basil and oregano just before serving to preserve their freshness. Taste and adjust the seasoning with additional salt and pepper, if needed.