Mix the can of diced tomatoes with 2 tsp of garlic chili paste and minced garlic. Add 1T of dry herbs. TASTE THE MIXTURE.
Add salt to taste. Adjust the other ingredients as needed.
Notes
I had a similar chunky tomato “sauce” in cioppino. While there was some broth in the stew of mussels, shrimp, and scallops, this sauce was placed in dollops over linguini at the bottom of the bowl. It was indescribably delicious!