2 tbsp. to 1/4 c. olive oil
2 cloves to 1 whole bulb garlic (peeled and diced)
9-12 med./lg. ripe plum tomatoes
2 bunches fresh basil (about 1 1/2 c. leaves)
1/4-1/2 c. grated Parmesan cheese or Romano cheese

Saute garlic in oil until golden in a heavy saucepan. Wash tomatoes and cut into quarters. Add tomatoes to garlic/oil mixture. Cook on medium heat for about 20 minutes to 1/2 hour or until tomatoes have broken down into sauce.

Wash basil and pluck leaves from stems. You can leave them whole or rip them into halves. Add leaves and cheese to sauce and simmer about 10-15 more minutes. Serve immediately over pasta of your choice. May be frozen. Best with a pasta shape that will hold the sauce.