Open each tin and pour the San Marzano Tomatoes and their juices into a blender.
Pulse gently to chop the San Marzano's to your desired consistency - personally, we prefer to keep them chunky!
In a medium sized pot add the Extra Virgin Olive Oil and Garlic and heat over medium to low for 3 minutes (or until the oil and garlic is fragrant) - stir occasionally so the Crushed Garlic cooks evenly.
Add the tomatoes prepared in step 2. to the pot and increase the heat to medium stiring constantly to combine. Optional - Sprinkle in the Dried Basil (or fresh basil if you have it available).
Add salt and pepper to taste simmering for approximately 10 minutes.
Serve immediately or allow to cool down for later use.
