Is is a simple lightly-cooked tomato sauce made by sautéing some sliced garlic in olive oil, then adding whole peeled tomatoes that have been crushed by hand, some fresh basil, salt and pepper. It is then simmered for a short time (about 15-20 minutes) and served usually over spaghetti. We never put any pecorino on this dish because it would overpower the delicate balance of the barely cooked tomatoes, garlic, and basil.

Any idea what this sauce should be called and where they are still making something like it?