On medium-low heat, add the olive oil to a large saucepan or pot, when it’s hot, add the mirepoix, stir occasionally for 20 minutes, or until thoroughly golden. If using fresh minced garlic, add now and stir it for one minute.
Add the tomatoes, stir and crush them a little bit. Add the herbs, the garlic powder, the black pepper, the fermented soybean, and the veggie broth, lower the heat to low and let it cook for about one hour and a half, stirring occasionally.
Check on your tomato sauce, add more liquid if its too thick and let it cook for one hour and 30 minutes more, stirring occasionally.
After 1:30 minutes, adjust the salt, add the extra fresh basil if desired, and turn off the heat.
Notes: This tomato sauce is perfect for canning, it lasts for up to 1 year after canned, up to 6 months in the freezer and up to a week in the fridge.