Cut smaller tomatoes in half and quarter large ones.
Working in groups, add tomatoes to a food processor and mix until roughly chopped. I like a chunky sauce, but if you prefer a smooth one you can process the tomatoes longer. Use a strainer to drain some of the liquid.
Add the tomatoes to a large pan or stockpot. Season with garlic, salt, and herbs. Turn to medium/high heat and wait for the tomaotes to boil. Once they boil, reduce to a simmer, stirring occassionly.
The longer you cook the sauce, the more the tomatoes will reduce and the thicker it will become. I cooked mind for 60 minutes and it reduced by approximately ⅓. I recommend cooking the sauce between 45 and 90 minutes.
Once finished, you can store the sauce in the refridgerator for 7 days or freeze it for up to 3 months. Another option is to can it.