- 1 (14-to 15-ounces) can whole tomatoes in juice
- 5 large garlic cloves, smashed
- 2 tablespoons olive oil
- 8 basil leaves plus more for sprinkling
- 1/4 teaspoon sugar
Pulse tomatoes with juice in a blender briefly to make a chunky purée.
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.