Classic Tomato Sauce

Classic Tomato Sauce

- Four lb Eight oz soft ripe tomatoes

- Six tablespoons olive oil

- One tsp crushed red pepper

- Four garlic cloves, very thinly sliced

- Salt and pepper

1)  Plunge the tomatoes into boiling water and leave for fifteen seconds, then lift out with a slotted spoon into cold water—the skins will then peel off easily. Chop the tomatoes.

2)  Pour the olive oil into a high-sided skillet to cover the base and heat through over medium heat. Add the red pepper and garlic and cook for Three-Four minutes until the garlic is pale golden brown, stirring occasionally. Add the tomatoes, increase the heat to high, and crush the tomatoes into a sauce. When the sauce is bubbling nicely, reduce the heat to a very low simmer, season with salt and pepper, and cooking for "30" minutes, stirring occasionally.

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