Yia Yia's Fresh Tomato Sauce

Amazingly simple, I noticed this recipe in an issue of Edible Boston, a magazine that celebrates local foods and seasonal harvests for the Greater Boston area. The recipe is credited to Taxia Cullen.

• Ready In: 1 hr 40 mins
• Yields: 1 large pot

Ingredients

• 5  lbs  ripe tomatoes
• 3  garlic cloves, minced
• 3  tablespoons olive oil
•  salt & freshly ground black pepper, to taste

Directions

1. Wash & core the tomatoes.
2. Place core side up on a cutting board and cut in half so that you have a core half and a bottom half. Pick out all of the seeds from the tomatoes.
3. Using a box grater, grate the cut sides of the tomatoes until you end up with only the skins. Discard the skins.
4. Preheat a large saucepan over medium high heat.
5. Pour in the olive oil and garlic. Stir for 1 minute.
6. Add all the tomato pulp and bring to a simmer.
7. Simmer 20-30 minutes to evaporate most of the tomato water.
8. Season to taste with salt & freshly ground pepper.
9. OPTIONAL: Let cool completely. Store in individual plastic containers & freeze excess.