Prep

Heat a small pan over medium-low heat.

Keep the skin on 3-4 garlic cloves and place them in the pan.

Turn the garlic frequently until the skin starts to brown on all sides and the garlic is soft.

Remove from the pan and set aside until cool, then remove the skin and cut off the ends.

Add the tomatoes, garlic, and basil to the blender and purée until smooth.

Cook

Add the blended tomatoes to a small sauce pan.

Salt and pepper to taste and simmer over low heat until reduced to about half the volume.