Prep: 1. Peel and crush the garlic. 2. Tear the basil. Make: 1. Heat the oil in a saucepan over medium heat. Add crushed garlic and cook until lightly browned, about 2 minutes. 2. Add the tomatoes and bring to a boil, and season lightly with salt and pepper. Lower the heat and simmer, breaking up the tomatoes and garlic as it cooks, until the sauce is chunky and thick, about 20 minutes. 3. Stir in the basil about 5 minutes before the sauce is finished. Season with salt and pepper if necessary.
Take this up a notch by adding 1 tablespoon fresh chopped oregano. If tomatoes are in season you can use 3 pounds of fresh roma tomatoes instead of canned! Peel them by cutting a small X in the end and dipping them in boiling water for 10-20 seconds, the peels will slip right off. Then follow the directions as written, increasing cooking time to 2 hours.