- 1/3 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 4 pounds ripe tomatoes, chopped
- 1/2 teaspoon crushed red-pepper flakes
- 1/2 teaspoon kosher salt, or to taste
- 3/4 cup fresh basil, chopped
- Heat olive oil in a saucepan over medium-high heat. Add garlic and cook just until golden, about 30 seconds. (Do not allow garlic to burn, or the sauce will be bitter.) Add tomatoes and red-pepper flakes; reduce heat to medium-low and cook, stirring often, until tomatoes break apart and sauce begins to thicken, 45 minutes to 1 hour.
- Season sauce with salt. Stir in basil and remove the saucepan from heat.