Add the oil and onion to a Dutch oven and heat on medium heat for about 5 minutes until the onions are translucent.

Add the spices a few minutes into the cooking.

Add the garlic and cook for another minute.

Season with salt and pepper.

Stir in the diced tomatoes and the fresh herbs and increase heat to high-medium to bring to a low boil.

When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the liquid from the tomatoes cooks off stirring often.

Continue cooking until thickened to your liking and then remove from heat.

Cook the sauce covered for 30 - 60 minutes.

Serve and enjoy!