Start by quartering your tomatoes and lightly scraping out most of the seeds. Don’t stress trying to get ALL of them out (unless you REALLY hate tomato seeds). A few seeds in the sauce is perfectly fine. Discard the seeds and place the tomatoes into a food processor (I usually do this in 2 rounds). Puree the tomatoes until very little chunks remain.

Place a fine mesh sieve over top of a large bowl and then pour the tomato mixture into the sieve so that the bowl catches the excess liquid. Keep the liquid as you may need it later. 

In a large saucepan, heat the oil over medium heat. Once hot, add in the onion and garlic and sauté for 5 minutes. Mix in the tomatoes, ½ cup of the tomato liquid that drained out, and the herbs.

Bring to a boil and then lower heat to a gentle simmer. Cook, partially covered, for 1 hour, stirring a few times. As desired, you can add in more of the tomato liquid if you like a thinner sauce and if not, you can discard the leftover liquid.

Remove from the heat and season with salt and pepper (plus a pinch of sugar as desired). Serve over pasta and ENJOY!