Simple Tomato Sauce

• 8 medium-sized tomatoes (think decent-sized plum tomatoes)
  
• 2 cloves of garlic, minced
  
• 1/4 tsp crushed red pepper flakes (optional, if you like a kick)
  
• 2 tbsp olive oil
  
• 1 tsp sugar
  
• 1 1/2 tsp salt
  
• a few chopped fresh basil leaves
  

Put a large pot of water on to boil. While it's coming to a boil, cut an X in the bottom (opposite the stem end) middle of each tomato, just deep enough to go through the skin. Prepare a large bowl with cold water and a few ice cubes. Once the water is boiling, drop the tomatoes in and blanch for one minute only. Remove and place the tomatoes immediately in the cold water until cool enough to touch. The skin will be easy to peel off with flaps where you cut the X-es. Remove skins. If you like, cut tomatoes in half lengthwise and pull out the seeds with your fingers. If I'm feeling lazy, I leave them in.

In a medium saucepan, heat the olive oil over med-high heat. Add the minced garlic, salt, and crushed red pepper if using, and sauté for about 1 minute, swirling it around to flavor the oil. Be very careful not to brown the garlic, as this will make the sauce very bitter! Add tomatoes and sugar, and mash them with a wooden spoon until broken up but still chunky. Toss in the chopped basil. Cook until it's bubbling, then reduce heat to medium low and simmer for 30-40 minutes, until sauce has reduced slightly. Taste as it cooks and add more salt or sugar as you see fit. Makes enough for two medium pizzas. It's also good mixed with steamed veggies and pasta and sprinkled with Parmesan cheese. This recipe can be doubled or tripled easily if you have tomatoes to use up, and it freezes very well. I make a triple batch of it in September and store it in three separate freezer bags, so that I can easily thaw just enough at a time to keep me eating peak-season tomato sauce through the winter.