Under 30 Minutes
Photography: Johnny Miller
- 1 can (28 ounces) whole peeled tomatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper
Refrigerate for up to three days; freeze for up to 3 months.
In a food processor, puree tomatoes until smooth. In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds. Add pureed tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes.