How To Make Tomato Sauce

This is step by step how to make tomato sauce;

1. Slice 5-6 medium sized garlic cloves sliced. Portion sizes are not that important, but if they do the size of a fingernail pink, which is good enough.
2. Cut 4 pounds ripe plum tomatoes into quarters. Do not discard the seeds or any part of the inner pulp. There is tremendous flavor of the jelly-like pulp surrounding the seeds of tomatoes and this was tantamount to launching a crime. If you do not have fresh tomatoes open, but do not bother to cut 2 of 35 oz cans of San Marzano tomatoes from Italy or a high quality San Marzano Italian style or as a national brand Cento (available at Costco and elsewhere).
3. Pour 5 fl oz of olive oil in good sauce in skillet.
4. Heat oil in a slow fire or med low burner until it just begins to shine. If the heat is too long and starting to smoke, throw it away and start again.
5. Add the garlic and cook for 2-3 minutes. If the garlic begins to brown, throw it out and start again.
6. Add tomatoes and mix with a potato Masher.
7. Turn the burner flame or high value for cooking and not more than 10 minutes. If the tomato juice starts flying around the kitchen, cover the pot with a lid and reduce heat.
8. Mix in 12 fresh basil leaves 1 / 2 teaspoon salt and some freshly ground black pepper to taste. Salt is important because it lessens the ability of your brain to feel bitterness and tomatoes, no matter how good they are, always have bitter alkaloids that are concentrated during cooking.
9. Turn off the heat, remove the pot from the oven and place of the immersion blender in the bottom of the pot. If you do not have an immersion blender, let the sauce cool to room temperature and put in a conventional mixer stand.
10. Puree the sauce until it turns bright orange and they're good to go.