Cooking by Hand, a cookbook by Chef Paul Bertolli allows a few tomato leaves to make their way into your kitchen pots.
Puree in a blender a kilo tomatoes, ½ cup packed fresh parsley, 1/3 cup packed fresh mint, 4-5 large cloves garlic, and ¼ cup extra virgin olive as smooth (or as chunky) as preferred. Combine the puree and 1/3 cup packed fresh tomato leaves in a small saucepan over medium-high heat, and bring to a boil.
To infuse and thicken the sauce, simmer at low heat for 20 minutes. Stir in a tbsp ground black pepper and ½ tsp red pepper flakes. When done, discard the tomato leaves and use the sauce right away in your favorite recipe, or decant into a jar and refrigerate. The sauce should last one to two weeks in the fridge, but can also be frozen.