This is my interpretation of “America’s Test Kitchen Quick Tomato Sauce”.
3 T extra virgin olive oil
3 garlic cloves, minced
3 (15-16 oz) cans/jars tomatoes (I use canned tomatoes from our garden)
3 T minced fresh basil
1/4 t sugar
Cook the oil and garlic in a large skillet over medium heat, stirring until fragrant but not browned, about 2 minutes. Stir in the tomatoes with their juice. Bring to a simmer and cook until thickened, about an hour.