How to Make It
Drain the tomatoes in a strainer set over a medium bowl. Scoop out and discard any seeds from the tomatoes. Using your hands, a fork or a potato masher, crush the tomatoes well and place in a separate bowl; reserve their liquid for another use.
In a medium nonreactive saucepan, cook the garlic in the olive oil over moderate heat until golden. Add the tomatoes and salt; season with pepper. Stir in the basil and simmer gently for 15 minutes. Discard the garlic. To make a smooth sauce, leave the garlic cloves in and pass the sauce through a food mill.