Recipe(tried): Ammoglio Sauce

I've been making this for quite some time. Unfortunately, i don't have exact measurements. Its really quite simple and can be adjusted based on your taste for garlic, salt, basil and EVOO. Here is how i make it:

Smash 1-2 cloves of garlic with 1/2 teaspoon coarse sea salt until almost frothy.
Add the handful of basil and crush with mortar.
Add 1 chopped tomato and some fresh pepper, and slowly pound the tomatoes until you have a thick, liquidy mixture with pieces of tomato.
Add a good lug of olive oil and stir.