Ingredients
1 clove garlic, peeled
1 can (28 ounces) whole peeled tomatoes in juice
1 tablespoon extra-virgin olive oil
Kosher salt
Preparation
Pulse garlic in a food processor until finely chopped. Thoroughly drain tomatoes in a mesh sieve; discard juices. Transfer to processor, add oil and 3/4 teaspoon salt, and pulse until tomatoes break down into a slightly chunky sauce, 12 to 15 times. Sauce can be refrigerated in an airtight container up to 5 days, or frozen up to 3 months.
