Ingredients
 

2 large shallots 
6 cloves garlic 
1/4 cup extra virgin olive oil 
1 tsp sea salt 
2 – 28oz cans whole plum tomatoes 
2 tsp granulated sugar
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley 

Method
 

Mince the shallots and smash the garlic cloves, leaving them whole or in large pieces. 

Add the olive oil to a small saucepan over medium heat. Add the shallots and sauté, stirring to coat with the oil. Sprinkle with sea salt and stir once or twice. Remove from heat when just starting to brown, 3 to 4 minutes. 

In a large pot, drain the juice from the tomatoes. Carefully dump the tomatoes into your hand and crush to release the juices and break up the flesh before adding to the pot. Place over medium heat and bring to a simmer. Add the shallots and crushed garlic cloves, stirring to combine. Allow to simmer at a low boil, stirring to break up the tomatoes further, then add the sugar and herbs. Stir once or twice, then cook uncovered stirring occasionally until the sauce is thick and easily coats the back of a spoon, 20 to 30 minutes. 

Serve hot over fresh pasta or allow to cool and place in an airtight container in the fridge for up to two weeks or freeze for up to six months.