Preheat a large high-sided saucepan or stock pot over medium heat and add the olive oil.Add garlic and Italian herbs to the pan and stir until garlic is fragrant and sizzling, about 1 minute.Carefully pour in tomatoes. Add salt and pepper.Reduce heat to a simmer and let sauce reduce until it is beginning to look more like tomato paste, about 45 minutes, stirring frequently to keep the sauce from splattering too much. When fully reduced you should have about 1 cup of very thick sauce. Taste and add additional salt and pepper as desired.For a slightly thinner pasta sauce, don’t reduce it quite as much, simmer for maybe 20-30 minutes or until you have about 1½to 2 cups of sauce.Sauce will keep in the fridge for up to 1 week. Leftover sauce can be frozen in an airtight bag or container for up to 6 months.