Bring a large pot of water to a boil.

While the water is heating, Score an "x" into each end of each tomato using a sharp knife.

Submerge the scored tomatoes, a few at a time, into the boilling water for about 20-30 seconds. (This will make it easy to peel the tomatoes.)

Allow the tomatoes to cool, then remove the tomato skins.

Cut the tomatoes into quarters and remove the seeds and core. You want to remove most of the liquid in the tomato for a thick sauce.

Heat olive oil in a large pan or dutch oven.

Add garlic (smashed or chopped) to the oil, stirring constantly so it doesn't burn. Use 2-3 cloves for a small batch, or to taste.

Add peeled and seeded tomatoes and stir, breaking them up as they start to break down.

Add chopped basil and salt and pepper to taste. If it needs sweetness, add a little sugar or honey.

Reduce heat to medium low and simmer, stirring occasionally, until the tomatoes have broken down into a thick sauce. Depending on the number of tomatoes, this will take between 20 - 45 minutes. The longer you simmer, the thicker the sauce will be.

Serve immediately, or store in the refrigerator in pint jars. To preserve the sauce, process in a pressure canner on high for 20 minutes.