1. Deseed the tomatoes and chop it.
2. In a strainer, place the seeds and pulp of tomato and strain the juice.
3. In a sauce pan, heat olive oil and toss in garlic. Stir it for a minute.
4. Add chopped tomatoes and stir.
5. Add tomato juice, strained from the pulp. Keep stirring it.
6. Add basil and oregano.
7. Add agave syrup and stir. Turn down the heat and let it simmer for 20 minutes.