Wash and blanch the tomatoes. Peel and remove the seeks. Squish the tomatoes using your hands to release the liquid. Using a mortar and pestle, pound together the garlic cloves, basil and mint. Place the herbs and tomatoes in a pan. Also add the oil, salt, peperoncino and minced oregano. Heat up the sauce and use it to dress spaghetti or any other type of pasta. It can also be served with fried, or roasted, fish. You can also prepare "ammogghiu, "a traditional dish of the island of Pantelleria, by spreading the sauce on the toasted, dark bread of Castelvetrano.