Bring a large pot of water to a boil over medium-high heat. Rinse the tomatoes and remove any stems or leaves. Place the tomatoes in the boiling water and cook for 10 minutes.
Transfer the tomatoes from the boiling water to an ice bath and let sit for 5 minutes. Take the tomatoes out of the ice bath and gently remove and discard the skins.
ROUGHLY CHOP THE TOMATOES AND PLACE IN A BLENDER, PUREE UNTIL SMOOTH.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 5 seconds. Stir in tomato puree, oregano, red pepper flakes, 1 tsp salt, and 1/4 tsp pepper and bring to a boil then reduce heat to medium-low. Simmer, stirring occasionally, about 15 minutes.
Slowly stir in the heavy cream and simmer over medium-low until heated through. Stir in the basil, season with salt and pepper to taste.
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