Pomodore sauce

Scott Conant, the chef from a chain of Italian restaurants in New York and Miami Beach, showed this simple way of making the ultimate pomodore pasta sauce. I tried it, and now we do not go back to any canned or jarred pasta sauce anymore. The measurements are not exact, but experiment as you like to get the right amount for everything.
You start of with Roma tomatoes. Make an incision in the top and cook them in boiling water for 1 minute. This loosens up the skin, which we want to discard. Shock the tomatoes in an ice bath and now you can peel the tomatoes very easily. Cut the tomatoes in half and discard the seeds as well.
Cook the tomatoes over low flame in a little olive oil with some red pepper flakes and salt for about 45 minutes until they are soft and cooked through. Use a masher or the back of a ladle to smash the tomatoes fine. You want to get a nice pulpy mess.
In the meantime, in a saucier, warm up about a cup of olive oil, and add about 6 garlic cloves and a big handful of basil leaves. On a low flame, keep the oil warm. This will extract the flavor from the basil and garlic, infusing the oil.
Add the oil to the cooked tomatoes and throw in a couple of additional basil leaves for good measure.
This is your pomodore sauce. If you like the sauce very smooth, throw the whole mixture in a blender and blend until fine. If you like it chunky, never mind the blending.
Cook your favorite pasta until al-dente. Finish cooking the pasta in the pomodore sauce and add a little butter to emulsify.
Sprinkle with your cheese of choice, and enjoy