Slice garlic and place into pot with olive oil. Turn the heat to medium and cook, stirring occasionally until slightly softened and the oil is flavored.
Meanwhile, open the tomato cans and pour the tomatoes into a blender or food processor and pulse to break-up the tomatoes. Pulse more for a smooth sauce and less for a chunky sauce.
Pour the processed tomatoes into the pot with the garlic and add the half onion, dried basil, dried oregano, salt, sweetener, and half a can of water.
Simmer for 1 hour. Then add the fresh basil, parsley, and Parmesan cheese. Simmer for 30-60 minutes more or until it's as thick as you like. (You can tell it's thickening because the consistency will look a little syrupy when the bubbles break upon the surface. Remember that the sauce will thicken further upon cooling and refrigeration.)
Remove the onion, and sprigs of fresh basil and parsley before serving or cooling and storing.
Makes 2 quarts or 8 cups. Serves 16. Each serving is 1/2 cup and 3.5 g NET CARBS each.
****See post for ideas on adjusting taste per you and possible sauce variations.****
*Rub dried herbs in palm of hand with opposite thumb or finger to release natural oils before adding to any recipe.