Eating Well'S Fresh Tomato Puree - cooking recipe

Ingredients

5 lbs plum tomatoes
12 garlic cloves, peeled and smashed
1/2 cup olive oil
salt and pepper

Preparation

Core tomatoes and chop into 1 into pieces.
Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
Season to taste with salt and pepper.
Keeps in the refrigerator for up to a week, freezes for up to 2 months.