0.5 kg of ripe tomatoes, peeled and chopped. In a saucepan, sauté the peeled and halved garlic clove in olive oil. Once the garlic turns black, remove it with a slotted spoon and discard.
Pour the chopped onion into the oil and, stirring occasionally, bring to transparency. Add tomatoes and salt. Close the saucepan with a lid and simmer for at least 45 minutes, stirring occasionally. Lastly, add a few chopped basil leaves.