Heat up your dutch oven or a large pan on medium. When it's fully heated, add in the olive oil. Let it heat up for a minute or two.

Add in the minced garlic. Cook until garlic is softened and fragrant.

Add the tomatoes to the pan, and put the fresh herbs on top. Raise the heat to medium high and bring to a simmer.

Reduce heat to low. Cover pot and let simmer for 30 minutes, stirring occasionally.

When sauce has cooked down and thickened, remove the herb stems.

Add in the salt, pepper, and vinegar.

Use an immersion blender to puree the sauce to desired consistency.

Serve warm over fresh pasta. You may want to use a slotted spoon to dish up the sauce.