Garlic Tomato Sauce

• 2 lb ripe plum tomatoes (see cooks' note, below)plum
• 2 heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discardedgarlic
• 6 tablespoons extra-virgin olive oilolive-oil
• 3/4 teaspoon hot red-pepper flakes

1. 01Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
2. 02Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

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