Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn't brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 ~ 7 minutes over a gentle heat. You don't want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce. You may find tomatoes label "San Marzano Style" or "San Marzano Type." Ignore anything but "Genuine San Marzano Tomatoes." Don't waste your money on imitations. If you can't find Genuine San Marzano Tomatoes, buy Progresso and save your money. And don't waste your money on out of season "fresh" tomatoes from your local supermarket. They're nothing but insipid impostors! If you've never tried Extra Virgin Olive Oil from Italy you're in for a treat. Spend as much as you can afford, and don't substitute Greek, Spanish, Portuguese or French oils. They're fine, and they have their place, but not in this recipe. And be careful, there are some oils with Italian names that are labeled Extra Virgin, but if you read the fine print you may discover that the oil is from someplace else and has only been packed, or shipped, by a company with an Italian name.

For garlic, look for large, rounded and well developed cloves on a smooth, unblemished head. Purple colored outside skins are often the most flavorful, but the more common white garlic will do.