2 pounds ripe tomatoes
5 large garlic cloves
1/4 cup extra-virgin olive oil
1. Peel, seed, and dice tomatoes. To do this, plunge cored tomatoes into boiling water until their skins are look (15 seconds to a minute). Life the tomatoes out of the hot water and plunge them into a bowl of ice water to stop the cooking. Drain and peel. Cut the tomatoes in half horizontally and coax the seeds out into a bowl. Strain the seeds and use the juice with the diced tomatoes. (If you are going to pass through a food mill, there is no need to peel and seed).
2. Peel garlic, smash them, and chop coarse.
3. Put a heavy-bottomed pot over medium heat, and when hot, pour in olive oil.
4. Add the garlic when it starts to sizzle, immediately add the tomatoes and their juice with a pinch of salt.
5. Cook at a simmer for 15 minutes.
- Add a handful of chopped parsley, marjoram, oregano, or basil leaves to the sauce a couple of minutes before it is done
- Sate 1 small diced onion in the oil before added garlic
- Ad a whole dried chile or a pinch of chile flakes for spice
*This recipe is adapted from Alice Water's The Art of Simple Food