Make the tomato sauce: Meanwhile, mince 3 cloves garlic. In a cold saucepan, combine garlic, 3 tablespoons olive oil, 1 scant teaspoon red pepper flakes (or less depending on your spice tolerance), and 1 teaspoon kosher salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes. Simmer for 5 to 10 minutes until thickened. Remove from heat and stir in 1 teaspoon lemon juice.