Prep the tomatoes – Cut each tomato in half. 

Simmer low and slow – Put the tomatoes in a large pot and cook over low heat for about an hour, stirring occasionally. This helps them break down naturally.

Heat the oil – In a separate pan, warm the olive oil over medium heat. Add garlic and red pepper flakes, cooking just until the garlic is fragrant (about 1–2 minutes). Don’t let it burn.

Combine and season – Pour the oil mixture into the tomatoes. Add salt, dried herbs, then blend with an immersion blender until smooth. Taste and adjust seasoning.