| 1 |
IF USING FRESH TOMATOES: Bring a pot of water to a boil over high heat and ready a large bowl of iced water. Using a sharp knife, cut out and discard the stems and surrounding hard cores from the tomatoes. Carefully drop the tomatoes, a few at a time, into the boiling water and blanch for about 30 seconds. Using a slotted utensil, remove the tomatoes to the bowl of iced water and let stand for about 2 minutes. Transfer the tomatoes to a work surface. Using your fingertips, pull off the skins from the cored ends to peel the tomatoes. Slice each tomato in half horizontally and squeeze each half with your hand over a sink or bowl to release the seeds and juices; you may need to use your fingers to scrape some of the seeds out of the cavities. Discard the seeds and juices. |
| 2 |
IF USING CANNED TOMATOES: Pour through a strainer set over a sink or bowl to remove the juices. If the tomatoes are whole, slice each one to half horizontally and squeeze each half with your hand over the sink or bowl to release the seeds and juices; you may need to use your fingers to scrape some of the seeds out of the cavities. If the tomatoes are already cut, use your fingers to remove as many of the seeds as possible. Discard the seeds and juices. |
| 3 |
Using a sharp knife, chope the drained tomatoes, or transfer them to a food processor and blend to a chunky puree. |
| 4 |
In a saucepan, heat the oil over medium heat. Add the garlic (if using) and cook, stirring frequently, until soft but not browned, about 1 minute. Add the tomatoes and cook, uncovered, stirring occasionally, until almost all of the liquid is evaporated, 15 to 20 minutes. Season to taste with salt and set aside to cool to room temperature. |
| 5 |
Use immediately, or cover and refrigerate for up to 1 week; return to room temperature before using. |
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