2 pounds ripe plum tomatoes, preferably San Marzano variety
1/4 cup olive oil
1 clove garlic, unpeeled
salt to taste
8-10 leaves fresh basil
Bring a large pot of water to a boil. Cut a small X in the stem end of each tomato. Place tomatoes
in water, return to boil and remove. Allow to cool, then peel. Finely dice tomatoes and
set aside, retaining as much of the juices as possible.
Add oil to a large skillet and place over medium heat. Add unpeeled garlic clove and
heat until a light golden brown. Remove from oil. Add tomatoes with their juices to the hot oil
and cook about 10 minutes, until softened. Peel garlic and add to tomatoes. Taste for salt.
Just before serving, tear basil leaves and stir into sauce. For best results, add freshly.