Bring to a simmer in a large saucepan over medium-low heat: 2 pounds ripe tomatoes, peeled, if desired, seeded, and coarsely chopped or 1 28-ounce can whole tomatoes, with juice, crushed between your fingers as you add them to the pan 1/3 cup extra-virgin olive oil 3 cloves garlic, halved 6 sprigs fresh basil 6 sprigs fresh parsley Simmer, uncovered, until the sauce is thickened, about 10 minutes. Pass through a food mill and season with: Salt and ground black pepper to taste