Heat up olive oil / ghee / butter on medium heat and add garlic. Fry until garlic starts to get golden to bring out the taste.
Add roughly chopped tomatoes and all the herbs and cook on medium heat until tomatoes let the liquid out and their skin starts to peel off. Typically about 15-20 minutes. If you would like a more liquid sauce, you may need to add a bit of water.
If you are using fresh leafy herbs (parsley, basil) add them at the end to food processor rather than cook them - the sauce will be more fresh and aromatic this way.
Let the mixture cook a bit and put in food processor. Blend to desired consistency. Taste the sauce and add other spices / herbs as desired.
Use within 2 days of freeze, and pull out when needed in other recipes.
