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1
Blanch and peel tomatoes First, slice an X into the bottom of each tomato with a paring knife.
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2
Lower tomatoes into a pot of boiling water and blanch for about 10 seconds.
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3
Use a slotted spoon or a spider to remove the tomatoes from the pot.
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4
Immediately plunge into an ice-water bath until cool enough to handle, about 30 seconds.
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5
Then pull off each peel, gripping the skin between your thumb and the flat part of a knife blade, starting at the X.
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6
Cook sauce Heat oil, garlic, and red pepper flakes (if using) together in a medium pot over medium heat until fragrant and sizzling, but not brown.
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7
Add tomatoes and season with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
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8
Bring to a boil over high heat, then reduce to a rapid simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes.
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9
Puree Working in batches, pass through a food mill fitted with the fine disk into a bowl (or puree in a food processor, straining out seeds if desired).
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10
If not serving immediately, let cool completely and store in an airtight container in the refrigerator up to 3 days, or the freezer for 3 months.
