Recipe courtesy of Kelsey Nixon
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Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
3 cups

Ingredients

  • 2 lbs. ripe plum tomatoes*
  • 1 head garlic, cloves peeled and halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon hot red pepper flakes
  • 1/2 cup fresh basil leaves, chopped
  • Salt and pepper to taste

Directions

Cut an X in the bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. 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, season with salt and pepper and add fresh basil. Cover and simmer for 1 hour, stirring occasionally. 

Cook's Note

If ripe tomatoes are not available, substitute 1 (28-ounce) can diced tomatoes in juice; season sauce with sugar if desired. (preferred brand: Organic Muir Glen)

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