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Combine the tomatoes, olive oil, and garlic. Place the canned whole peeled tomatoes, extra-virgin olive oil, and minced garlic in a large pot. Season with salt to taste.
Bring the sauce to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
Turn off the heat. Using an immersion blender, purée the sauce directly in the pot until smooth and creamy.
While the sauce is still hot, add the entire bunch of fresh basil, including the stems. Submerge the basil in the sauce, cover the pot, and let it steep for 10–15 minutes with the heat turned off.
After steeping, remove the entire bunch of basil, stems and all.
Allow the sauce to cool completely, then transfer it to clean jars and refrigerate or freeze as desired.