Add stewed tomatoes, garlic, and herbs. If you’re using fresh herbs rinse them in water, pat dry with a paper towel, and tear into small pieces before adding to sauce.
Stir to mix well.
Simmer about 15 minutes, stirring every few minutes to keep from scorching.
Serve over hot pasta or place in jars for later use.
Store sauce in the fridge for about a week or freeze.
