Coat a pan with olive oil (a few tbsp) and set on medium heat. When the heat starts to rise, add shallot and fennel and stir for a bit. When the shallots start to soften and fennel toasts, add garlic, then the herbs. Let this sit about long enough to open the can of tomatoes and add slowly to the pan, stirring them in. The olive oil should incorporate into the tomatoes. Salt and pepper to taste. Let the tomato sauce come up to heat until it starts to bubble. Turn the heat down to a simmer, stirring while the tomato sauce is bubbling. Put on any pasta now. Simmer until the tomatoes have broken down enough to mash easily.