Basic Tomato Sauce

TinyArtist

Basic Tomato Sauce

3 Tbs (45 ml) olive oil
2 - 4 cloves garlic, gently crushed
1 can (28 oz, 785 g) whole plum tomatoes
Or 2 lbs (900 g) ripe tomatoes, peeled*, seeded, and coarsely chopped
Salt and freshly ground pepper to taste

* To peel tomatoes, drop them into boiling water for 15 seconds, then into cold water. The skin should peel off easily.

Heat the oil in a large skillet over moderate heat and saute the garlic cloves until light golden brown. Drain the tomatoes and crush them with your hands, removing the seeds if you prefer. Add the tomatoes and cook, stirring occasionally, until the tomatoes have broken down, about 15 minutes. You may remove the garlic at this point, or leave it in the sauce for more pronounced flavor. Season with salt and pepper. The sauce can be passed through a food mill or pressed through a fine-mesh strainer with the back of a spoon for a smoother, more refined sauce. If not using immediately, store in an airtight container in the refrigerator for up to 3 days, or freeze for several weeks. Makes about 2 cups (500 ml).