2 28-ounces cans whole peeled Italian plum tomatoes
1/4 cup firmly-packed basil leaves, torn
Heat oil in a heavy saucepan over medium-high heat. Add garlic and saute, stirring occasionally, 5 minutes, or until lightly browned.
Into a sieve placed over a bowl, pour tomatoes. With your hands squeeze juice from tomatoes until they resemble a coarse chunky pulp. Add tomato pulp and basil to saucepan and simmer 10 minutes. (Reserve tomato juice, if desired, for another use.) Season to taste with salt and pepper and serve with pasta.