1 TBSP olive oil
8 garlic cloves, thinly sliced
4 fresh basil leaves, torn into small pieces
Two 28-ounce cans crushed tomatoes, with their juices
2 tsp salt
2 tsp balsamic vinegar
In a large saucepan, heat oil over low heat. Add garlic, and brown. Stir in basil. Immediately add crushed tomatoes and salt. Bring to a boil. Reduce heat and simmer for 45 minutes, until thickened. Remove from heat, and stir in balsamic vinegar.