garlic cloves, thinly sliced
large fresh basil leaves
28-oz cans whole peeled tomatoes with their juice
Coarse sea salt
Fresh ground pepper
Heat olive oil in a large saucepan over low heat, add the garlic and cook 5 mins. Add 2 of the basil leaves and stir 1 min. Add tomatoes with their juice and 2 remaining basil leaves. Turn heat to high. Bring sauce to a boil, turn heat to low, season with salt and pepper and let it bubble away on low heat for 45 mins, stirring occasionally and crushing the tomatoes with a wooden spoon. Cool and refrigerate. The sauce keeps for a week in an airtight container in the fridge or for 6 months in the freezer.