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Heat oil in small saucepan on medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Sprinkle with flour. Cook and stir with a whisk 30 seconds until smooth. Slowly add wine and bean stock while whisking constantly.
Stir in tomatoes and salt. Bring to boil. Reduce heat to medium-low; cook and stir 4 to 5 minutes or until slightly thickened. Stir in basil.
