In a large skillet, heat the olive oil over medium heat.
While the pan is warming up, separate the canned whole tomatoes from the liquid. You will reserve the liquid to use again later.
Add the diced garlic to the hot oil and saute until fragrant and slightly browned.
Place the tomatoes into the pan with the oil and garlic and stir on low heat about 20 minutes until the tomatoes begin to break down.
Once the tomatoes are tender and soft, add in the liquid reserved from the canned tomatoes.
Add in basil, salt, and pepper, and let the sauce simmer until slightly reduced and flavorful.
If you prefer your sauce to have a smooth texture, you can allow it to cool slightly and then use an immersion blender. If you prefer a chunkier texture, serve the sauce as is and enjoy!