1) Heat the oil in a medium saucepan over a medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to the boil. Lower the heat and simmer, covered, for 10 minutes.
2) Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Cook's note: For more texture, add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavour.