Step 1

In a large non-stick, ceramic, stainless, or enameled pan (a pan that will not react to the acidity of the tomatoes) over medium-high heat, heat olive oil. Once hot, add garlic and cook 1 more minute, or until slightly browned.

Step 2

Reduce heat to medium and add tomatoes, with liquid, and salt. Bring the sauce to a boil and reduce heat to low, breaking up tomatoes with a wooden spoon as they cook. Simmer until thickened (about 20-25 minutes).

Step 3

In the last 5 minutes of cooking, fold in the basil and parsley. Salt and pepper to taste.