Smash the garlic with the back of a knife. (This makes it easier to peel and releases its oils, but doesn't make it so small that it burns easily.)

Place the garlic and 5 tablespoons of olive oil in a large saucepan or Dutch Oven and cook over medium heat until the garlic is golden brown, stirring and turning them often to make sure the garlic doesn't burn.

Add the tomatoes and generous pinches (3 finger pinch, as Fabio would say) of salt and pepper.

Cook over medium-high heat until the sauce is thick and no longer watery, about 10-15 minutes, stirring occasionally. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon or a hard, flat spatula. (See Cool Tools) Be careful as the oil is very hot and can splatter. The tomatoes should still be quite chunky—especially if you're still going to cook meatballs in the sauce for another 20 minutes.

Cook until the oil turns red, then turn off the heat, and add the basil at the very end. Taste for seasoning and add more salt and pepper if necessary. If tart, add 1/4 teaspoon sugar at a time.