2 cans (796 ml/28 oz each) whole plum tomatoes

6 cloves garlic, peeled

1/4 cup (60 ml) olive oil

In a food processor, pulse the tomatoes and garlic. Stop pulsing while there are still some tomato pieces. Add the oil.

In a saucepan, bring the tomato mixture to a boil, reduce the heat and simmer gently until reduced to the desired thickness, 30 to 45 minutes. Season with salt and pepper.

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