Dice and crush garlic.
Heat a little olive oil in a pan on a low heat. You can tell when it’s heated as the consistency will begin to thin and look more like water in the pan.
Once the oil is heated, add the crushed garlic. Keep on a low heat and cook so the garlic becomes aromatic but don’t let it become coloured.
Add tomatoes and 1 teaspoon of each herb you’re using.
Stir the tomatoes and herbs in with the garlic to ensure it’s all combined.
Bring the sauce to a boil, then reduce heat and simmer for at least 10 minutes.
Taste after 10 minutes and add more herbs, salt or pepper if needed. You can add a little water here if the sauce is too thick.
Remember to stir the sauce occasionally. You don’t want it to stick and stirring helps to distribute heat and flavour throughout.
The sauce is ready when you’ve reached your desired consistency and flavour. You have the option of blitzing the sauce into a smooth sauce with a hand blender or (wait for it to cool first) a regular blender.