Fresh Tomato Sauce

Instructions

1. 1

   Make a small crisscross incision at the base of the tomatoes. In a pot of boiling water, blanch the tomatoes for 30 seconds. Drain and cool in an ice bath. Peel and seed the tomatoes.

2. 2

   In food processor, purée the tomatoes with the garlic, then add the oil, pulsing so as to retain some texture.

3. 3

   In a pot, bring the tomato purée to a boil and simmer gently for 30 to 45 minutes or until the desired consistency. Season with salt and pepper.