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deanmurphy
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Crush the tomatoes by hand.
Pour the tomatoes and their juices into a bowl. Crush them gently with your hands into large, irregular pieces.
Heat olive oil in a wide pan over medium heat. Add the crushed garlic and a pinch of red pepper flakes. Cook gently until fragrant, about 30–45 seconds.
Add the crushed tomatoes and their juices. Stir to combine and bring to a steady simmer.
Simmer uncovered for 10–15 minutes, stirring occasionally with a wooden spoon.
Season with sea salt until the sauce tastes like tomatoes—not salt. Mix in some cold butter for a rich mouthfeel as well. Remove from heat and fold in basil.