Name: Garlic Tomato Sauce
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes about 3 cups (enough for 1 pound of spaghetti)
Ingredients: 2 lb ripe plum tomatoes (see cooks' note, below); 2 heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discarded; 6 tablespoons extra-virgin olive oil; 3/4 teaspoon hot red-pepper flakes

You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.

Cooks' notes:

·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.

Recipe notes

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