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1
Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-in. dice. Set aside.
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2
Thinly slice garlic. In a 10- to 12-in. frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.
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3
Add tomatoes and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.
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4
Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.
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5
Variations
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6
Butter it up: Use unsalted butter in place of the olive oil and a chopped medium onion in place of the garlic.
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7
Explore the herb patch: Try 1/2 to 1 tsp. minced fresh oregano, marjoram, rosemary, or thyme instead of the basil.
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8
Add some heat: Toss in 2 or 3 dried whole arbol chiles with the garlic for a slightly spicy version. Remove chiles before serving.
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9
Pick more produce: At the beginning of step 3, add one skinned and chopped medium eggplant and cook until soft, about 10 minutes, before adding the tomatoes.
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10
Note: Nutritional analysis is per 1/2 cup.
