4 cloves garlic, minced
15 roma tomatoes, diced
4 Tbsp olive oil
salt and pepper to taste
fresh basil, chopped, to garnish
Heat oil in a medium pot on medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the diced tomatoes and any left over juice to the pot. Bring to a strong simmer and simmer covered for 10 minutes. Remove cover and simmer for another 15 minutes. Using an immersion blender or carefully transferring to a blender, blend sauce until smooth. Simmer more if a thicker consistency is desired. Add salt and pepper to taste. Add chopped basil before serving with pasta.
When fresh tomatoes are not available, use one 28-oz canned whole tomatoes to make the sauce.