Bring a large pot of water to a boil. Wash and score the top of each tomato. In batches, place tomatoes in the boiling water and blanche for approximately 3-5 minutes until the skin begins to peel away. Remove and let cool.
When cool enough to handle, remove the skins from the tomato and get as many seeds out as you can with your fingers. Place tomato flesh in one bowl and seeds and skin in another. Using your hands, break and pull apart the tomatoes and remove as much liquid as possible so your sauce isn't watery.
Meanwhile, heat olive oil in a large and open pot. Cook garlic for 2 minutes on medium high heat. Add the tomatoes and when the pot begins to boil, turn heat down to a simmer. Season with sea salt, crushed red pepper and sugar. Let cook for several hours (2 minimum) until the mixture thickens and sauce reduces some.
Towards the end of cooking, add the chopped basil. Turn heat off and let cool. Transfer to freezer safe containers and freeze until ready-to-use as a base for your family meals.