Ingredients

• 2 lbs. ripe plum tomatoes*
• 1 head garlic, cloves peeled and halved lengthwise
• 6 tablespoons extra-virgin olive oil
• 3/4 teaspoon hot red pepper flakes
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste

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Instructions

1. Cut an X in the bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. Cook garlic in oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add tomatoes, red pepper flakes, season with salt and pepper and add fresh basil. Cover and simmer for 1 hour, stirring occasionally.