Heat oil in a large heavy bottomed pot and sauté the garlic. Be careful not to burn the garlic, it will ruin the sauce.
Drain the tomatoes reserving the juice.
While the garlic is cooking, start the de-seeding process and add to the pot when the garlic is golden. Keep de-seeding the tomatoes and adding the pulp to the pot.
Add the reserved tomato juice, Sachet, chicken stock, and sugar.
Bring to a boil, reduce heat, and simmer until the sauce is reduced by half. This will take anywhere from 2-3 hours stirring every once and awhile.
When the sauce is finished, remove the Sachet.