Bring a large pot of water to boil. Using a sharp knife, create a shallow cuts across the bottoms of the tomatoes in the shape of an "X," taking care to avoid cutting through anything more than just the skin. The cuts should extend inch from one side of the stem all the way across the bottom to the opposite side.
Once the water comes to a rolling boil, dip the tomatoes into the boiling water until you see the edges of the skins around the cuts begin to curl or loosen just slightly, about 30 seconds. Remove the tomatoes from the water to a work surface, and then once cool enough to touch, peel the skins of the tomatoes. They should come off easily, but if you are having trouble, place them in the boiling water for another 30 seconds.
In a food processor or blender, combine peeled tomatoes, olive oil, garlic, chili flakes, and salt to taste. Blend until smooth. Pour the tomato mixture into a medium pot or dutch oven and add herbs. Bring the mixture to a boil over medium heat. Then reduce to low and simmer, stirring occasionally until thick and saucy, about 25-30 minutes. Taste for salt and pepper and adjust as desired.