In a bowl, squish the tomatoes with your hands until all of the juices come out. Add 1/4-1/2 cup water to thin it out. Set aside.
Add in the oil and garlic into a large skillet over medium heat. Continue to stir the garlic frequently until it turns a nice golden brown, about 1-2 minutes. Do not let it burn!
Stir in the crushed tomatoes, salt, pepper, bay leaf and basil leaves.
Reduce heat to a simmer and cook uncovered until thicken, at least 45 minutes-1 hour. The longer it cooks the better!
Remove bay leaf and basil. Season with salt and pepper if needed.