Next, pour canned tomatoes into garlic oil and stew them on a minimum heat, without covering the frying pan with a lid, for about 15 minutes. It’s necessary to cook the sauce a little to evaporate the extra liquid. At the end of cooking, add dried basil to the sauce. If tomatoes are too sour, add a little sugar (about ½ parts), as well as seasoning with salt and pepper to taste. Take the sauce off the fire and let it be infused.