Arrabbiata Sauce

In an 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking. Add garlic and cook, stirring, for 2 minutes. Do not brown.

Stir in tomatoes with their juice, salt and red pepper. Heat to boiling over high heat. Reduce heat to low and simmer uncovered for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon.

For a smooth, traditional texture, press tomato mixture through a food mill into large bowl (Or, leave sauce as is for a hearty, chunky texture).

Cool sauce slightly. Spoon into jars. Store in refrigerator for up to a week. Or spoon into freezer-proof containers and freeze for up to 2 months.