Step 1

In a large, heavy bottom saucepan, add the EVOO and garlic cloves. Turn the heat to medium-low heat, and cook the garlic low and slow until softened and they begin to caramelize. Once the garlic is caramelized, remove the cloves from the pot.

Step 2

Add the crushed tomatoes and cook low and slow for 45 to 60 minutes, uncovered. Add a little water to the tomato cans (about 1/4 of each can), swish it around to get all that excess sauce off the sides, and pour it into the pot.

Step 3

While the sauce is cooking, make a bouquet garni with the basil and oregano (see picture above). And add it to the sauce during the last 5 to 10 minutes of cooking. At this time, taste the sauce and add salt as needed

Step 4

When the sauce is done cooking, remove it from the heat. You can leave the herbs in the sauce until you use it.