Garlic and Herb-infused Tomato sauce.
In a skillet over low heat add: 1/4 cup olive oil + 6 cloves of garlic peeled, 8 stems of fresh herbs such as basil, rosemary, parsley or thyme.
Cook a few minutes until the herbs start to crisp and the garlic starts to brown.
Discard the garlic + herbs, then add 1/2 onion diced.
When the onion starts to soften, add a 28 ounces can of San Marzano tomatoes crushed by hands, 2 tablespoons of butter. Simmer for 40 minutes until the sauce thickens.