Tomato Sauce from Fresh Tomatoes
Stir 4 minced garlic cloves and 3 tablespoons of olive oil together in a cold large skillet. Cook on medium heat for about 2 minutes until the garlic is sizzling and fragrant. Stir in 2 pounds of cored and peeled tomatoes, cut in ¾-inch chunks and ½ teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until thick and chunky, about 15-20 minutes. Reduce heat if sauce starts to stick to bottom of pan. Remove from heat. Stir in ¼ cup chopped fresh basil with salt and pepper to taste.