Source: Martha Stewart Living, December/January 1997
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled
- 10 ripe plum tomatoes (about 1 1/2 pounds), cored and cut into eighths
- Salt and freshly ground pepper, to taste
Heat oil in a medium skillet over medium heat. Add garlic; cook until golden, about 15 minutes. Add tomatoes; season with salt and pepper. Simmer until thickened, about 35 minutes. Remove from heat. Remove garlic, and pass sauce through food mill. Sauce may be made up to 1 week in advance, and refrigerated. To serve, warm over low heat.