Into a heavy bottomed pot pour the olive oil and put over medium-low heat.
Once the oil is shimmering lightly, add the garlic and stir.
Have the tomatoes ready to pour in just as the garlic gets a toasty color, about 2 minutes.
Using a food mill or your hands, squish the tomatoes into the oil and garlic. Add the salt and basil, stir, and bring just to a lazy bubble.
Cover with the lid tilted to let any steam escape and simmer for about an hour. Stir every once in a while, keeping the heat adjusted so the sauce stays just at a lazy bubble.
Serve over pasta or in any recipe that calls for about three cups of Italian tomato sauce.
This recipe easily multiplies up, can be refrigerated for about four days, and/or freezes beautifully.