Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it; stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
Add just the tomatoes (not the juice...hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
Increase the heat to high, and cook them for 5 minutes.
Reduce the heat and simmer the sauce for about 10 minutes.
Add the reserved tomato liquid.
Increase the heat to high and bring the sauce to a boil.
Boil if for 12 minutes, until slightly thickened, stirring occasionally and scraping the bottom to prevent burning.
Turn off the heat and let rest for at least an hour.