|A rich, garlic-heavy sauce that goes especially well with pasta, eggplant, and strong cheese.|
|Directions||Heat the oil over medium heat, add garlic, and sauté until it begins to brown, about 3-5 minutes.
Add tomatoes and salt.
Bring to a boil, lower heat, cover, and simmer, stirring occasionnally, for 20-30 minutes, until most of the tomato juice has boiled away.
|Notes||* Optional: Peel and seed the tomatoes – why and how
Adapted from the recipe for "Tomato and Garlic Fondue" in Anna Thomas’s The New Vegetarian Epicure.
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