Peel and finely slice the garlic and place in a large pan on a medium heat with 2 tablespoons of oil.Fry until lightly golden, stirring occasionally, while you halve the chillies lengthways (deseed if you like) and stir into the pan. Tear in the basil (stalks and all).Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.Remove the pan from the heat, and now you’ve got a choice – you can either leave the sauce chunky, or I like to pass it through a coarse sieve, making sure to really push all that goodness through.Taste, season to perfection with sea salt and black pepper, and you’re done. You can use the sauce straight away, cover and keep it in the fridge for up to 1 week, or divide between ziplock bags, label and freeze in portions for future meals.