Fresh Tomato Sauce for Stuffed Squash
Make an ice-water bath: Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Place tomatoes in boiling water until skins just begin to loosen, 10 to 20 seconds. Remove; transfer to ice-water bath. Remove tomatoes from water, core, and peel. Slice tomatoes in half; remove and discard seeds and liquid. Cut the flesh into 1/4-inch dice.Advertisement
Heat olive oil in a large skillet over medium-low heat. Add garlic cloves; cook until well browned all over, about 10 minutes. Add tomatoes; season with salt and pepper. Raise heat to medium; simmer sauce until tomatoes break down somewhat to a saucy consistency, about 15 minutes. Remove from heat, and discard garlic.
It's easy to blanch tomatoes for too long, causing the flesh to become mushy. To determine the proper cooking time, simply remove a tomato from the water, beginning after about ten seconds, and gently pinch with two fingers. The skin should have just a slight give and feel slightly less taut than when raw. The tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.