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PdfSauté garlic in olive oil for 1 minute until fragrant.
Stir in tomatoes and herbs.
Simmer on low for 15–30 minutes until thickened.
Pro Tips for the Best Results
Tomato Quality: Use San Marzano tomatoes if possible; they are naturally sweeter and less acidic.
The "Secret" Ingredient: A tiny splash of fish sauce or anchovy paste adds a deep savory (umami) flavor without tasting fishy.
Storage: Homemade sauce lasts about 1 week in the fridge or up to 6 months in the freezer.
Thickening: If using fresh tomatoes, simmer for 60–90 minutes to reduce excess water.