Prepare an ice bath in a large bowl.
Bring a large pot of water to boil.
With a paring knife, cut an "x" into the bottom of each tomato.
Put the tomatoes in boiling water for one minute.
Using a slotted spoon, remove the tomatoes from the boiling water and plunge into the ice bath. This will allow the tomatoes to relase their skins easier.
Go to the "x" on the bottom of each tomato. Using the paring knife, peel away at the "x" to release the skin. Peel the skin from all the tomatoes and discard. Set aside the tomatoes.
Regarding the garlic: Start with one clove and if you want more, you can add more the next time. As the sauce marinates, the flavor of the garlic will really come through. This is a dish to make to your taste.
Add the garlic and a pinch of salt to mortar and smash together into a paste or process in a processor.*
Add the basil leaves and pound lightly to relase the oils and flavor.
Cut the tomatoes in half and squeeze out the seeds into a refuse bowl.
With clean hands, crush the tomatoes over the mortar.
Add the rest of the tomatoes to the mortar and smash, leaving the tomatoes pulpy.
Add the rest of the oil and adjust salt and pepper as needed.
Put the sauce into a glass bowl, cover and refrigerate for two hours for flavors to meld. You may also leave on the counter top at room temperature.
Let sauce come to room temperature before serving.
Serve over breaded steak, grilled chicken or fish, pasta or anything that could use a delicious hit of fresh tomato flavor with a Sicilian twist!
*You may simply chop the garlic and squeeze tomatoes into a medium-sized glass bowl if you haven't a food processor or mortar.