Chop garlic into small pieces. Add them to a saucepan with olive oil over medium heat. Stir until fragrant.

Roughly chop the onion and add it to the saucepan. Stir until translucent.

Chop tomatoes and add them to the saucepan with the rest of the ingredients.

Simmer for 25-30 minutes. At this point, the water from the tomatoes will be reduced. If it remains too watery, simmer for another 5 minutes.

Blend the sauce until smooth. Adjust salt to taste.

Place the sauce in a jar with a lid. Keep it refrigerated for up to 3 weeks.