Based on this recipe.
In a large bowl
(2) 28-ounce cans imported Italian plum tomatoes with juice. Remove skins and crush with your hands.
In a large pot, medium to high heat, for 3 + minutes
1/4 cup olive oil
3 tablespoons minced shallots
Add for only 30 seconds
2 (or more) garlic cloves, thinly sliced
Add the crushed tomatoes
Bring to a boil and then immediately to a low simmer for (1) hour
After that hour add
6 (consider more) fresh basil leaves, chopped into square pieces
Small handful of chopped parsley
pinch dried oregano
Taste until satisfied.
Let simmer for an additional (10) minutes.