Drain the tomatoes and reserve the liquid. Dice your fresh tomato into half inch cubes.
In a pan heat 2 tbsp of olive oil and add the garlic. Cook until fragrant but not brown, about one minute. Add the canned tomatoes and simmer until sauce starts to thicken, about 8 minutes. If your sauce is too thick, add about 1 T of water.
While the sauce is simmering, make the zucchini ribbons. Using a vegetable peeler, create long, thin slices of squash. Continually rotate the squash so that you are whittling it down evenly on all sides. Do not hold the squash over a bowl while doing this, as it will break in half. It's okay to include a little seed in the final ribbons, but you will be throwing away most of the core (or dip it in hummus and enjoy!).
While a half of a tablespoon of olive oil warms over medium high heat, toss the squash gently in a large bowl half with a tablespoon of olive oil and some salt to taste.
Saute the squash ribbons in olive oil on medium heat for no more than 2 minutes. Do not allow them to brown or soften. They should be brightly colored and al dente. Remove from pan and set aside.
When sauce starts to thicken, add fresh tomatoes and basil. Add some reserved tomato liquid if it becomes too thick to work with. Cook sauce another 3 minutes or so and salt to taste.
Toss your sauce with squash and serve immediately.