Paul M. Cook wrote:

> I never use a formal recipe

Same here

> I saute a lot of chopped garlic in olive oil and then add my peeled,
> seeded and crushed or diced plum tomatoes, then cook it down with
> some herbs like basil and thyme and sometimes parsely. Finish with
> salt to taste. It's meant to be a quick and very fresh sauce. Goes
> incredibly well with fish.

Or garlic or onion, but sometimes I use both together.
Basil and arsley: adding them near the end is the usual way to use them, but
sometimes I add parsley at the start of the recipe to abtain a very
different taste, and smell too.
Thinking of it, I usually add parsley soon when I am making a hot sauce with
much garlic.