In a large pot, cook garlic slices in olive oil over medium heat, just until it gets warmed, about 5 minutes. Move the pieces around in the oil until softened but not toasted. 

Add tomatoes to the pot and salt to taste. Simmer and remove the skins as they float to the top. Cook tomatoes, stirring often, until the sauce is thick, about 25 to 35 minutes. Puree the mixture with a hand-held blender. (IF using canned tomatoes, add them to the pot and salt to taste. Bring to a simmer and cook until the sauce is thick, about 25 to 35 minutes. Puree)

Stir in basil leaves. For best results, continue to simmer for an additional 30 minutes or more, as this intensifies the flavour.

Serve with spaghetti Or other pasta.