In a large pot, put in enough olive oil to coat the bottom plus a little more and turn it on to medium high and add the garlic.  You can mince it, press it, slice it, crush it, it doesn't matter.  Watch the garlic closely and add the tomatoes as soon as the garlic starts to get the slightest golden colored and be careful of the splatter.  Add the rest of the ingredients, lower the heat to simmer, and the sauce is done when the olive oil is incorporated, about an hour.  Fresh or frozen tomatoes will need longer to cook the water out before adding the rest of the ingredients.  Stir frequently to prevent burning.  If you're doing it with meat, brown the meat on all sides in the olive oil and remove to a plate before putting in the garlic.  Put all the meat pieces back into the pot after adding the tomatoes.