Fresh Tomato Sauce
When all those ripe, red summer tomatoes start to overtake the counter, I pull out my biggest saucepan and get to work on a big batch of fresh tomato sauce. Because this sauce freezes so well, you can enjoy the essence of summer's flavors long after the last tomato plant has withered--insurance of the seasonal kind.
8 pounds ripe Roma tomatoes (about 40)
1/4 cup extra-virgin olive oil
3 medium cloves garlic, crushed
2 teaspoons Kosher salt