½ Cup Olive Oil
3 garlic cloves, finely sliced
2 pounds Roma or other plum tomatoes peeled, seeded, and sliced
6 basil leaves, torn or 1 Tbsp Dried Basil
1/2 tsp Crushed Red Pepper Flakes (optional)
salt and pepper to taste
Warm the Olive oil in a large skillet over medium heat. Add the garlic and let it soften without browning for a minute (sweating the onion).
Stir the tomatoes into the oil and garlic. Add the basil and red pepper flakes, if desired.
Season with salt and pepper. Increase the heat and cook briskly for 2 to 4 minutes, until the tomatoes collapse into a chunky sauce.