Pour the olive oil into a medium pan and place over medium-low heat. When hot, add the minced garlic and cook for one to two minutes or until the garlic starts to turn slightly translucent.
Carefully add the crushed tomatoes and balsamic vinegar and allow the sauce to bubble away for at least 15 minutes to intensify the flavours.
Stir in the finely chopped basil and parsley and season with salt and pepper to taste; keep warm over low heat until ready to use.
