Makes about 4 cups unmilled
6 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3 pounds ripe plum tomatoes or a combination of plum and beefsteak, coarsely chopped (about 8 cups)
Heat oil in a large pot over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Stir in tomatoes and 2 teaspoons salt. Raise heat, and bring to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 15 to 20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill. Season with salt if desired. Let cool. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.