1
["First you'll want to blanch the tomatoes. To do this, bring a large pot of water to a boil. With a sharp knife, cut an ""x"" in the non stem end of each tomato. Place 6 tomatoes in the boiling water and cook for three minutes. Remove and cool. Repeat with the remaining tomatoes.", "", "Once cooled, prepare the tomatoes by removing all of the skins and the seeds. If you are using your hands, chop the tomato flesh roughly into chunks with a paring knife and place into a bowl. Press what's left on the cutting board (the juice, skins and seeds) through a fine mesh sieve into the bowl with the tomatoes, getting as much of the sauce from the tomato as possible. Set aside.", "", "Heat the olive oil in a 5-quart pot or Dutch oven over medium-low heat. Add the garlic and cook until fragrant and golden, no more than 2 minutes. Add the tomatoes and juice gradually to the pot and bring it to a simmer. Stir in the sugar, salt, red pepper (if using). Add the basil and stir.", "", "Reduce the heat to a medium low setting and cook about 2 hours uncovered, stirring occasionally. If after 2 hours the sauce looks thin increase the heat to medium, and cook it down for a bit. Turn the heat off and let the sauce cool to room temperature and divide into plastic containers or freezer bags."]
