Sanitize all work surfaces, cutting boards, equipment, and sinks used during preparation.
Transfer the canned plum tomatoes and their juices to a Cambro container.
Using a potato masher or a large whisk, gently crush the tomatoes into rustic 1-inch pieces. Set aside.
Heat the blended oil in a heavy-bottomed pot or rondeau over medium-low heat.
Add the sliced garlic and cook, stirring frequently, until lightly golden, about 4–6 minutes. Do not allow the garlic to brown too dark.
Add the crushed tomatoes and all of their juices.
Bring to a gentle boil, then immediately reduce to a simmer.
Simmer for 20–30 minutes, adjusting the heat as needed to maintain a gentle simmer. Stir occasionally to prevent sticking.
The finished sauce should have a rustic appearance with visible tomato pieces and a slightly thickened consistency.
Remove from the heat and stir in the butter, Parmesan cheese, basil, kosher salt, and freshly ground black pepper until fully incorporated.
Taste and adjust seasoning as needed.
Cool completely before transferring to clean food storage containers.
Cover, label, date, and refrigerate.
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