Skill required: Confident Beginner
6 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3 pounds ripe plum tomatoes or a combination of plum and beefstead, coarsely chopped - about 8 cups
Coarse salt
1. Heal oil in a large pot over medium-highheat.
2. Add garlic, and cook 20 seconds. Do NOT let it brown.
3. Stir in tomatoes and 2 teaspoons of salt.
4. Raise heat and bring to a boil.
5. Reduce heat, and simmer vigorously, sitrring frequently until sauce has reduced and thickened slightly - 15-20 minutes. (If a smoother sauce is desired, pass it through the medium disc of a food mill.)
6. Let cool.
7. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Yield: @ 4 cups
This recipe is easily doubled or tripled and stored in 2 or 4 or 6 cup containers.
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