Crush the garlic with a knife, and add into a pot. Add the olive oil and red chili peppers, and turn on the heat.
When fragrant, add all the canned tomatoes. It will splatter so please be careful!! When you are using whole tomatoes, stir while mashing. I often use diced tomatoes.
100 ml of red wine will add more flavour, but you don't need to open a new bottle. Only if you have leftover wine, please add to the pot.
Add the herbs and 1 tablespoon of salt, and simmer for 1-2 hours over low heat. When its volume is reduced to half, it's done!!
Let it cool down completely, then divide into small portions to freeze. I always divide into 200 g portions and freeze in the freezer.
This is a recipe for "Eggplant and Tomato Parmigiana" (Recipe ID: 192209).
And this is a recipe for "Kids' Favourite!! Tomato Anchovy Pasta on a Single Serving Plate" (Recipe ID: 196597).
Story Behind this Recipe
Buying large cans of tomatoes saves money so I made a plenty of sauce all at once.
Please make sure to take your time!! I've seen herb mixes made with many kinds of herbs, which have Italian names. It might be a good idea to use the mix. Adding the Italian herbs to oil pasta gives more authentic flavor.