*Good quality whole tomatoes are key for this simple sauce. I use Cento San Marzano tomatoes. The primary ingredients should be San Marzano tomatoes from Italy and San Marzano puree (not juice or water), and the salt content should be low. The pictured can of Cento tomatoes has just 20mg per serving.
If you have fresh basil on hand, you can add one sprig to the sauce as it comes to a simmer. Then remove and discard it at the end of cooking time.
Tip: The final sauce will be more or less smooth with some texture. Towards the end of cooking time, you can easily squish any remaining chunks of tomato or garlic against the side of the pan with the back of a wooden spoon.