Set a sauté pan over medium heat and warm olive oil. Once oil is hot, add onion and cook 5-8 minutes, until softened and translucent. Add the garlic and cook 30 seconds more, until fragrant.
Add the crushed tomatoes, water, herbs, and spices and stir well.
Bring to a light boil, then cover, reduce heat, and simmer for about 20 minutes, stirring occasionally. For a thicker sauce, simmer with the lid off for the last 5 minutes.
Use immediately or let cool and store in an airtight container in the refrigerator.
Notes
Makes about 4 cups/1 quart, enough for 16 ounces of pasta.
Swap the crushed tomatoes for 2 pounds fresh tomatoes, peeled and crushed by hand.