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Slice garlic cloves and chop fresh basil. Set aside.
Heat a large pan or large skillet on medium heat. Add the extra-virgin olive oil and once hot, add garlic. Heat for about 30 seconds until fragrant.
Add the cherry tomatoes, red pepper flakes, and salt and pepper to the large pan with the olive oil and garlic. Continue to heat, stirring occasionally for 3-5 minutes. When the tomatoes start to blister, use a potato masher or back of a wooden spoon to mash the tomato skins until they start to pop and juice comes out.
Lower the heat a bit to low heat and continue to let the sauce simmer for another 10-15 minutes, stirring frequently. It will start to thicken and caramelize.
Turn the heat off and stir in the chopped basil.
Hint: If you prefer a smoother sauce, use an immersion blender to puree it to the consistency you prefer. You can also use a food processor for this.