Boards

Next question: how?

but yes

Crush the garlic
Fry them for a bit
Add the tomatoes and herbs
Simmer

Use a frying pan instead of a saucepan to speed up the evaporation

Is that literally all you have or can you add other things? Sugar and vinegar can work. Salt and pepper would be good. A veg stock cube can help too.

bit wacky.

Not much better than okay,but stikll okay.

I posted my recipe to some disers last week. It takes a day though.

I've had to type this out from a hard copy, so excuse my no doubt abysmal typing.
You should always use fresh tomatoes (although if your tomatoes are out of season and bland, then complement any sauce with a good squirt of passata or paste to give some richness). 12 medium/ large or around 16 small ones will do (remember you can always freeze any extra).
Remove the cores and put in a big pot with a large slug of olive oil (about two tablespoons) and cook on a low-ish heat for 30 minutes, stirring gently but trying not to break the skins.
Gently remove the tomatoes from pan into a large bowl and remove the skins (if they don't come off easily with a fork then put them back in the pot for a bit to give the a little longer). Once skinned, put the tomatoes back in the pot along with any juices from the skinning process (which you should have caught in your bowl) and two peeled and unchopped cloves of garlic.
Put on a low heat and stir every 30 minutes or so, allowing them to naturally break up over the next 5-1/2 hours. (DO NOT MASH OR BLEND THEM AT THIS STAGE AS YOU WILL BLITZ THE SEEDS, CAUSING BITTERNESS).
Cook on low for 5- 5.5 hours and then you can use a potato masher to mash them up more. Add some more garlic if you like (to taste) and a serious amount of chopped fresh basil leaves (he uses between 1 and 2 cups) and slow cook for a final hour. As soon as it seems at a heaVY ENOUGH CONSISTENCY TO BE SPREAD AS A PIZZA SAUCE USING THE BACK OF A LADLE, THEN TAKE OF THE HEAT AND COOL TO JUST ABOVE ROOM TEMPERATURE. (woops, capslock, sorry.)
In terms of seasoning, he says that oregano is only used by modern neopolitans who have spent too much time in New York (I quite like oregano and add some in at the same time as the basil, but i don't tell him this.) I also add a dash of salt and - if the tomatoes aren't fresh juicy summer ones- a spoonful of sugar to add sweetness. If I fancy a really garlic sauce then I add a greater number of peeled cloves (which you obviously fish out at the end) and sometimes I'll add a little grated garlic earlier on in the process, which melts into the sauce. I do any seasoning adjustments when the basil is added, just before the last hour of cooking.
I hope this helps but if you need any bits explained or expanded upon, then just shout. It's definitely a sauce worth making in front of a bank
holiday film/ football marathon or similar!