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1
Bring a pot of water to a boil and prepare an ice bath.
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2
Cut a little cross mark on the bottom of the tomatoes.
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3
Immerse the tomatoes in the boiling water until the skin starts to peel away, 15 to 30 seconds.
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4
Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process.
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5
Peel the tomatoes either with your hands or with a paring knife.
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6
Halve the tomatoes crosswise and squeeze out the seeds.
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7
Place a nonreactive pot over medium heat and coat with the oil.
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8
When the oil is shimmering, add the garlic.
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9
Cook and stir until the garlic is fragrant and begins to get a little color, 1 to 2 minutes.
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10
Add the tomatoes, basil, harissa, salt, and pepper.
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11
Turn the heat up to high until the tomatoes start to release their liquid, a minute or two; then reduce the heat to medium.
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12
Cook, stirring occasionally to prevent burning, until the tomatoes start to break down and thicken, about 20 minutes.
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13
Mash any remaining big pieces of tomato and garlic with a dough scraper or a potato masher.
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14
The sauce should remain somewhat chunky.
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15
Store covered in the fridge for a couple of days.
