In a large stockpot, sauté onions until translucent. Add garlic and sauté until barely golden, stirring often.

Add tomatoes and dried herbs. Add cumin, salt and pepper.

Bring to a bubble (not boil), stirring occasionally. Once it’s bubbling, cover and reduce heat to low. Simmer for an hour, stirring occasionally.

Add fresh herbs and simmer covered for another 30-45 minutes, stirring occasionally.

Taste sauce and add salt and pepper and more herbs as needed. Remove from heat and serve over your favorite pasta or spiralized zucchini noodles, or allow to cool and transfer to storage containers.

This sauce can stay fresh in the refrigerator for up to two weeks, and freezes for up to 6 months.