Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. It’s certainly true for me. There are many nights when I open the fridge wondering what to cook, and I sigh with relief when I spy a quart of this sauce. Since I’m often in a hurry and mincing 12 garlic cloves is a lot, I buy peeled garlic cloves and mince them in the food processor, or I use the tubed garlic paste you find in the refrigerated section of the produce department. Figure ¼ cup of the garlic paste for the 12 cloves. Also, if there are kids in the house who don’t like spicy, you may want to reduce the pepper flakes to ½ teaspoon or just omit it.
Reprinted from How to Cook Without a Book. Copyright © 2018 by Pam Anderson. Photographs copyright © 2018 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.