Wash tomatoes, remove stems and cut them into pieces.
Use a wide deep skillet for best results. Preheat the skillet, add a little water and sauté the garlic briefly for about 30 seconds - be careful to not burn it.
Add all of the tomatoes and bring to a boil, reduce heat to a simmer. Stir frequently and simmer for 40 minutes or until the tomatoes have broken down and it becomes saucy.
Add freshly chopped basil and stir to combine it.
This sauce freezes well.No fresh basil - use a dried Italian Herbs seasoning or dried basil.To make it a little heartier add some cooked lentils or white beans.Serving suggestions; over your favorite pasta, zucchini noodles, in lasagna, over a baked potato stuffed with steamed broccoli.