In a blender, puree one 28-ounce can whole peeled tomatoes with 1 teaspoon chopped chipotle in adobo until smooth. In a high-sided skillet, heat 2 tablespoons extra-virgin olive oil over medium. Add 2 minced garlic cloves; cook, stirring, until fragrant, about 30 seconds. Add tomato mixture; bring to a simmer. Cook, stirring occasionally, until thickened, about 15 minutes; season with 1/2 teaspoon coarse salt. Sauce can be stored in refrigerator, in an airtight container, up to 3 days.