2000s Recipes + Menus
Garlic Tomato Sauce
- Active time:45 min
- Start to finish:1 3/4 hr
- 2 lb ripe plum tomatoes (see cook's note, below)
- 2 heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discarded
- 6 tablespoons extra-virgin olive oil
- 1/8 teaspoon hot red-pepper flakes
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.
Sauce keeps, chilled, 4 days