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In a saucepan, gently cook the garlic in olive oil until soft, fragrant, and lightly caramelized.
Add lemon zest, Calabrian chili paste, herbs, and 1 tsp salt. Stir and let everything infuse together.
In a large pot, pour in the tomatoes and bring to a simmer.
Add the garlic oil mixture to the tomatoes and cook together for 15–20 minutes.
Finish with 2 tsp salt.
For a smoother sauce, blend with an immersion blender directly in the pot, or transfer to a blender in batches.
Use it on pasta, pizza, roasted veggies, or dip warm bread in it.