October is here, which means our garden is slowly transitioning back to its fall/winter wasteland. We ended up turning most of our tomato crop into tomato sauce this year, so it seemed fitting that I took whatever tomatoes were left and did another batch. Rather than the Joy of Cooking recipe and sun-dried tomato variations we had already tried earlier in the season, we decided to give this Epicurious recipe a try.
My favourite thing about this recipe is that it allowed me to use four heads of garlic. No, I don’t mean cloves – four heads of garlic. It also didn’t use filler ingredients like carrots and celery, or even onion. Beyond the tomatoes, all it calls for is garlic, olive oil and some red pepper flakes to provide a bit of heat. This made it extremely easy to adjust based on the number of tomatoes we had.
Super Intense Garlicky Tomato Sauce (adapted from Epicurious.com)
yield: 6 cups of tomato sauce
1. Peel, seed and chop your tomatoes. Putting your washed tomatoes into a pot of boiling water for a minute or so and then placing them in a cool bowl of water will help loosen the skin.
2. Prepare your large quantity of garlic cloves and throw them into a heated pot (however big you think you’ll need) with the olive oil. Cook until they’re nice and golden, about 3 to 5 minutes.
3. Add tomatoes, red pepper flakes and about a teaspoon of salt. Simmer for 1 hour, stirring occasionally.