Summer ONLY Tomato Sauce - Madelines way

This is a very nice fresh, easy sauce for summer time when the basil is getting tall and the tomatoes are fresh and local. If you can find local garlic, use that as well. If you live in California you can even use local olive oil. We don't have any that I am aware of on the east coast.
Ingredient amounts are impresise as this is a very casual dish and you can't hardly get it wrong - unles you substitute 10w30 for the olive oil and use canned tomatoes from the local odd lot store. EVERYTHING HAS TO BE FRESH. It isn't something you can do in December. Don't try unless you live in deepest Mexico or the like. Make it off season and you will be disappointed. Promise.

Olive oil - 1/4 to 1/2 cup
Garlic - several cloves; as much as your taste allows for, really, smashed and chopped
Tomatoes - Several, fresh and local only. Chopped. You can peel and seed if you like. I don't. If you do, save the juice to add with the chopped tomatoes!
Basil - fresh from the yard
Salt - as desired
Grated Cheese - as desired - as much as you like - or just pass it later.

Preheat a heavy stainless steel or iron pan on very low heat. You want to pan to get to an even heat all over, but you don't want it to be hot enough to actually cook anything.
Add the olive oil and the chopped garlic and stir around.
Let garlic steep in warm oil until it softens and becomes fragrant. This will take five to ten minutes or so. If it starts to colors or sizzle, turn the heat off.
When the garlic has softened, add the tomatoes and stir. Let tomatoes warm through, but not breakdown and cook. This will take another five to ten minutes.
When the tomatoes are warmed through, add a handful of torn basil and a bit of salt.
Toss with pasta and pass with the cheese.