Simple Stewed tomatoes

2½ pounds Roma tomatoes (8 to 10 tomatoes), cored and scored a few times with a small, sharp knife
5 tablespoons extra virgin olive oil
1½ garlic cloves, sliced
3 sprigs fresh rosemary
2½ sprigs fresh thyme
Pinch of crushed red pepper flakes
Kosher salt
8 fresh basil leaves

In a large pot filled with boiling water, blanch the tomatoes for about 7 seconds. Lift from the water and set aside to cool. (Do not shock in cold water.) When they are cool enough to handle, slip the skins off the tomatoes.
Halve the tomatoes lengthwise, hold them over a plate, and gently squeeze out the seeds and juice. Set the tomatoes aside and discard the seeds and juice.
In a sauté pan, heat 4 tablespoons of olive oil and the garlic, rosemary, thyme, and red pepper over medium heat. When very warm, remove from the heat and let the mixture stand for at least 10 minutes to give the garlic and herbs time to steep in the oil and flavor it.
Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. When the olive oil is hot, add the tomatoes and salt to taste. Stir for 10 to 15 minutes, or until the tomatoes start to break down and become very dry.
Strain the herb-infused olive oil through a fine-mesh sieve or chinois into the tom¬atoes. Discard the garlic and herbs. Cook the tomatoes and olive oil for 4 to 7 min¬utes, stirring occasionally, or until the sauce has emulsified. The tomatoes will have a sheen from the oil and will turn a bright reddish-orange. The sauce also tastes very fresh. Stir in the basil and season to taste with salt; use as desired.
makes 2 to 2½ cups