In 12-inch skillet, heat oil on medium-high heat until hot. Add garlic; cook 1 minute or until golden, stirring. Add tomatoes, 1/4 tsp salt, add 1/8 tsp coarsely ground black pepper and cook, uncovered, 10 minutes or until slightly thickened. Remove skillet from heat. Stir in 1/4 cup loosely packed fresh basil leaves, chopped.
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