Instructions

1. In a medium saucepan, gently heat the garlic in the olive oil for several minutes. We’re not looking to brown it, or even saute it really– just to soften it and mellow out the flavor.
2. Add in the tomatoes. Sometimes I thaw/drain them first, but other times I’m in a hurry and just toss them into the pot still frozen.
3. Allow the tomatoes and garlic to mingle, stirring as you go. The tomatoes will release their juices, and you can season with salt/pepper accordingly.
4. Stir and simmer the tomatoes until softened, and now add in the herbs. You can use dried herbs if you wish, but if at all possible, use fresh basil and/or oregano. The flavor difference is amazing.
5. Puree the mixture with your hand blender (like this one). I like to leave my fresh sauce a little bit on the chunky side.
6. Toss with fresh pasta (combining this with homemade pasta is out of this world) or use it as a topping for your favorite pizza recipe.