This is the most simple and freshest sauce, ever. Period. It's the only sauce I make. I owe its essence to Jordi Viladas of Seattle's Cafe Lago.
YOU WILL NEED:
Food mill
28-ounce can of whole peeled tomatoes. Muir Glen are great but lately I'm exclusively using Bianco diNapoli.
Olive oil
Fresh garlic
Chili flakes
METHOD
Puree tomatoes in a food mill. If you don't have a food mill, you can spin them in a food processor.
In a medium saucepan, heat 2-4 T olive oil over medium heat. Add:
2 cloves garlic, smashed a bit
pinch chili flakes
Let the garlic brown gently on both sides.
Add the pureed tomatoes to the saucepan.
Simmer gently for about 15 minutes. The sauce will change in color from red to an orange.
Add kosher salt, to taste and serve.