Eating Well's Fresh Tomato Puree

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 5  lbs plum tomatoes
• 12  garlic cloves, peeled and smashed
• 1⁄2 cup olive oil
•  salt and pepper

Directions

1. Core tomatoes and chop into 1 into pieces.
2. Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
3. Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
4. Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
5. Season to taste with salt and pepper.
6. Keeps in the refrigerator for up to a week, freezes for up to 2 months.