In a large pot, cook the oil and garlic over medium-high heat until fragrant, about 30 seconds.
Stir in the crushed tomatoes, tomato paste, salt, pepper, and basil.
Cook the sauce over medium-high heat, stirring occasionally, until it starts to bubble. Cover, reduce the heat to low, and simmer for 45 minutes to 1 hour. (The longer it simmers, the better it tastes.)
Use an immersion blender to puree the sauce or let it cool for 20 minutes, then puree it in a blender.
Notes
Serve with 300 grams of cooked pasta.Refrigerate – Cool for 1 hour and store in an airtight container in the refrigerator for up to 4 days.Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and use within 4 days. Reheat leftover sauce in a saucepan with a lid over low heat until heated through.