Bring a pot of water to a boil.

Cook the tomatoes in boiling water until the skin begins to split, about 1 minute.

Immediately remove the tomatoes and plunge into ice water for several minutes.

Remove the tomatoes from the ice water.

Remove and discard the tomato skins.

Cut the tomatoes into chunks.

Blend the tomatoes in a food processor until smooth.

Heat the olive oil in a saucepan over medium heat.

Warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes.

Add the blended tomatoes and salt.

Bring the mixture to a simmer.

Cook until the sauce thickens, 10 to 15 minutes.

Remove the sauce from the heat.

Stir the chopped basil through the sauce.

Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.