Tomato Sauce

• 2 (28-ounce/795-g) cans whole peeled tomatoes, or 5

If using the whole tomatoes, use a blender to puree the tomatoes and juices until smooth. Measure out 5 cups (1.2 L) of the puree.

In a wide 3- to 4-quart (2.8- to 3.8-L) saucepan over medium, heat the olive oil. Drop in the garlic and toast until it starts to brown, about 4 minutes. Remove the garlic from the pan. Remove the pan from the heat and pour in the tomatoes, being careful to