|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 tomatoes – why and how
Adapted from Anna Thomas’ The New Vegetarian Epicure, in which it is called Tomato and Garlic Fondue.
|Key to abbreviations and conversions|