The Best, Easiest Tomato Sauce Ever
2 cans peeled, whole tomatoes
1 head garlic (can be less depending on your taste)
1 Tablespoon olive oil (extra virgin if you like)
a lot of fresh basil
balsamic vinegar (just a dash, if you like)
Peal and mince all cloves of one head of garlic (fresh is best). You can use less if you don't love garlic they way I do.
Heat up oil in pot on low to med heat and when hot, throw in garlic. Let brown a bit (about 3-5 minutes).
While garlic is browning, drain cans of tomatoes, leaving a bit of juice leftover. Put tomatoes and that bit of juice in blender. Pulse until tomatoes are pulpy, but still have some chunks.
Throw blended tomatoes into pot with garlic and oil. Salt and pepper to taste. Throw in half of your fresh basil (you can put in whole, chopped, or torn leaves as you like).
Add balsamic here if you want to. Stir and let sit for about 10 minutes (shorter is okay, longer is even better.)
Add rest of basil and mix in 1 minute before turning off heat and serving on your favorite pasta.