Peel and finely slice the garlic. Fry gently in a saucepan in a little of the olive oil until soft but not browned. Add the tomatoes and half the vinegar, bring to the boil and simmer gently for up to an hour and a half until the tomatoes are broken down and the sauce is thick...the longer the better!
Season with salt and pepper and add more vinegar to taste.
Pick the herbs from the stalks and roughly chop, then stir into the sauce at the last minute, along with the rest of the olive oil to enrich the sauce and make it glossy.
«Try adding 3 or 4 anchovies with the garlic, or some dried chilli flakes for a bit of a kick.»