summer tomato sauce

Ingredients

• 8 lb. ripe Roma tomatoes (about 40)
• 1/4 cup extra-virgin olive oil
• 3 medium cloves garlic, crushed
• 2 tsp. kosher salt

Directions

1. Bring a large pot of water to a rolling boil. Rinse the tomatoes in cold water. With a paring knife, cut an X into the bottom of each tomato. (This will make it easier to peel the tomatoes once they’re blanched.) Carefully lower about 10 tomatoes into the boiling water and leave them for 20 to 30 seconds. Use a slotted spoon to move them to a large bowl filled with ice water. Continue blanching the tomatoes in batches and transferring them to the ice water.
2. Use a paring knife and your fingers to remove the skin from the tomatoes— it should peel off easily. Cut the tomatoes lengthwise into quarters, core, and remove the seeds. Coarsely chop the tomatoes and transfer them to a bowl.
3. Heat the oil and the garlic in a 5- to 6-quart heavy-duty pot over mediumlow heat until the garlic begins to sizzle and very lightly browns, 3 to 4 minutes. Carefully pour in the tomatoes. Raise the heat to medium high and bring the tomatoes to a boil. Stir in the salt, reduce the heat to medium, and let the sauce simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, about 1 hour. Remove from the heat and discard the garlic.