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Garlic Tomato Sauce

4.7

(68)

You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.

Cooks' notes:

·If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired.
·Sauce keeps, chilled, 4 days.

Recipe information

  • Total Time

    1 3/4 hr

  • Yield

    Makes about 3 cups (enough for 1 pound of spaghetti)

Ingredients

2 lb ripe plum tomatoes (see cooks' note, below)
2 heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discarded
6 tablespoons extra-virgin olive oil
3/4 teaspoon hot red-pepper flakes

Preparation

  1. Step 1

    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.

    Step 2

    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.

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