Coarsely chop the tomatoes and place them in a pot. Add garlic cloves, basil, olive oil, and salt. Bring to a boil. Stir, pressing down on the tomatoes to release the juice. Continue cooking over medium heat for 45–60 minutes, stirring occasionally with a wooden spoon to prevent it from burning.

Taste and adjust seasonings. If the tomatoes aren’t that sweet, you might want to add some sugar.

Blend the sauce with an immersion blender until smooth. If you prefer it somewhat chunky, you can blend only partway. Combine with cooked pasta. Garnish with fresh basil, if desired.