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Set oven to 350 degrees.
For Sauce-
Bring sauce pan to medium heat, splash EVOO, add garlic, cook a few minutes to release flavor. Add basil, cook a few seconds until basil has darkened, but not burned. Add tomatoes. Add 1/4 cup Balsamic vinegar and simmer 5 minutes to let the vinegar leach into the tomatoes. Using an emersion blender, blend until smooth. Small pulses work best. Add salt until you can taste the flavor move from the base of your tongue to the sides of you tongue.
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