Active Time

　　45 min

　　Total Time

　　1 3/4 hr

　　You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.

　　

Ingredients

Makes about 3 cups (enough for 1 pound of spaghetti)

　　2 lb ripe plum tomatoes (see cooks' note, below)

　　2 heads garlic, cloves peeled and halved lengthwise and any green sprouts from center discarded

　　6 tablespoons extra-virgin olive oil

　　3/4 teaspoon hot red-pepper flakes

　　

Step 1

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.

　　

Step 2

Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 1 hour. Season with salt.

　　Cooks' notes:

　　·If ripe tomatoes are not available, substitute 1 (28-ounce) can whole tomatoes in juice (not in purée; preferably San Marzano), chopped, including juice; season sauce with sugar if desired.

　　·Sauce keeps, chilled, 4 days.