12 cups (3 litres) plum tomatoes (about 30 tomatoes), preferably San Marzano or Romanello

6 garlic cloves, peeled

1/4 cup (60 ml) olive oil

Make a small crisscross incision at the base of the tomatoes. In a pot of boiling water, blanch the tomatoes for 30 seconds. Drain and cool in an ice bath. Peel and seed the tomatoes.

In food processor, purée the tomatoes with the garlic, then add the oil, pulsing so as to retain some texture.

In a pot, bring the tomato purée to a boil and simmer gently for 30 to 45 minutes or until the desired consistency. Season with salt and pepper.

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