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If using fresh tomatoes, boil them for 7 - 10 minutes until the skin starts to peel. Let them cool and peel them manually.
Crush the tomatoes with your hand (either fresh or canned). Avoid using a blender because we want the texture of the pulp.
In a big pot over medium-low heat toss the garlic and the olive oil. Cook for 1 minute until it starts to get fragrant. Be careful of not burning the garlic.
Add the crushed tomatoes, the sugar and all the herbs finely chopped. Simmer for 10 minutes.
Adjust salt and pepper to taste and serve.