Toss with your hands to evenly coat the oil (on garlic and basil leaves too)
Bake in the oven for 30-35 minutes
Remove basil leaves from tray and discard (see note)
Pour tomatoes, garlic, and liquid into a food processor, pulse to get the right consistency (see note)
Place in saucepan if needed to reduce liquid, simmer on low
Salt to taste
You can keep the basil leaves in the sauce if desired, but they will add a darker color to the finished sauce. I like to remove the basil leaves for a better colored sauce, and use fresh basil as garnish when I serve it.
I prefer to use a food processor to make this sauce, but if you do not have a food processor, you can use a blender. It does change the consistency and color of the sauce as the ground tomato seeds render the color a bit more orange and the sauce a bit thicker.
Since the type and quality of tomatoes vary so much in liquid content, there may be times that the sauce is too thin for your liking. If so, place in a sauce pan and simmer on low without the lid until the sauce has reached the right consistency. Season to taste.
Add more crushed red pepper if you like a little heat to the sauce.