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In a large skillet over medium-high heat, warm olive oil until shimmering. Add garlic cloves and sauté until lightly browned, about 3–4 minutes.
Using a slotted spoon, remove garlic and discard.
Reduce to medium heat. Add diced tomatoes and salt. Use an immersion blender to blend the sauce to a slightly chunky consistency.
Bring the tomato sauce to a boil. Reduce to low heat and continue simmering until the sauce has thickened, about 15 minutes. Taste and add salt if needed.
Remove sauce from the heat and fold in fresh herbs. Serve warm or refrigerate in an airtight container for up to 4 days.
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