Heat extra virgin olive oil (EVOO) in a medium size saucepan over medium high heat. Toss in 8 whole cloves of garlic and allow to brown slightly, this should take 2-3 minutes. (You’ll want to keep watch and stir so they don’t burn.)
At this point you can either remove the garlic, or just leave it in the sauce.
If using whole tomatoes, dump the tomatoes and all the juice from the cans into a medium sized bowl. Using your hands, squeeze whole tomatoes breaking them up as best you can. Add tomatoes, dried basil, oregano salt and crushed red pepper to flavored olive oil. (If you are using fresh basil, set it aside and add to the sauce after it has simmered. This will help retain the bright flavors that fresh basil brings to the sauce.)
Bring sauce to a boil, and then lower to a simmer. Continue simmering uncovered for about 30-45 minutes.
