1In a dry and hot saucepan, add the yellow onion. Allow to cook for 30 seconds. Splash with a bit of water to get things moving. Add garlic, stir, and cook for 30 more seconds. To create the smoothest consistency, blend this cooked mixture with ¼ cup water or veggie broth and return to pan.
2Add all 3 cans of San Marzano tomatoes and sea salt to the saucepan. Stir and bring to a boil.
3Reduce heat to a simmer and add fresh herbs.Simmer for 20-30 minutes until you've reach desired taste.
4Serve fresh or refrigerate until ready to use.