Smash the garlic cloves a bit with the side of your knife or the bottom of a frying pan.

In a medium-sized soup pot, heat the olive oil over medium-low heat. Add the onion and garlic and cook for 3-5 minutes being careful not to burn the garlic or onions.

With your hands, break up and crush the tomatoes as you add them to the pot. Add the tomato juice left in the cans, scraping the sides with a rubber spatula.

Bring to a simmer and then reduce to low heat. Cook for an hour, stirring every so often.

Turn off the heat, add that salt and tear up (or chiffonade) the basil leaves into the sauce.