Rinse and top the tomatoes, but leave them whole. Mince the garlic. Prep the basil for chiffonade by rinsing and rolling.

In a large skillet over medium-high heat, add the oil and minced garlic. Coof for 1 minute until fragrant and softened.

Add the tomatoes and seasonings. Cook and stir the sauce for 10-15 minutes. Allow the sauce to simmer on medium-low heat until the tomatoes burst.

Mash the tomatoes using a mashing utensil until desired consistency. Often, simply stirring will accomplish this quite nicely.

Garnish with fresh basil. Enjoy!