רוטב עגבניות שום

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.

Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes.

Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

·If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired.

·Sauce keeps, chilled, 4 days.