Tomato Garlic Sauce

A rich, garlic-heavy sauce that goes especially well with pasta, eggplant, and strong cheese.
Yield	2 cups
Time	30 minutes
Tools	Large saucepan or Dutch oven Wooden spoon Knife
Ingredients	2 T olive oil 6-10 cloves garlic, minced 5 large ripe tomatoes, chopped* ½-1 t salt
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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