Place a medium-size skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook gently until aromatic and light golden brown, about 2 minutes. Add the sun-dried tomatoes, stock, some salt and pepper to the pan (the stock should cover the tomatoes) and simmer until the tomatoes have plumped up and softened, about 15-20 minutes. Add the can of tomatoes to the pan then transfer the mixture to a food processor and puree. Add chopped basil, season with salt and ground black pepper and reserve warm back in the skillet.