7 pounds fresh tomatoes, peeled or 2-28 ounce cans of tomatoes
2 Tablespoons olive oil
4 garlic cloves
1-1.5 teaspoons salt
two pinches red pepper flakes
Peel tomatoes by cutting an x in the bottom and plunging in boiling water for 10 seconds to remove peel. Heat oil, garlic and red pepper flakes until fragrant and sizzling, but not brown. Add tomatoes and season with salt and 1/4 tsp black pepper. Bring to a boil over high heat and then reduce to a rapid simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes. Puree in food processor.