12 cups (3 litres) plum tomatoes (about 30 tomatoes)

6 cloves garlic, peeled

1/4 cup (60 ml) olive oil

Salt and pepper

Make a small x-shaped incision in the bottom of each tomato. Plunge the tomatoes in a large pot of boiling water for about 30 seconds. Drain and plunge into a large bowl of ice water. Slide off the skins and scoop out the seeds.

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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