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Tomato Sauce from Fresh Tomatoes

Stir 4 minced garlic cloves and 3 tablespoons of olive oil together in a cold large skillet.  Cook on medium heat for about 2 minutes until the garlic is sizzling and fragrant.  Stir in 2 pounds of cored and peeled tomatoes, cut in ¾-inch chunks and ½ teaspoon of salt.  Bring to a simmer and cook, stirring occasionally, until thick and chunky, about 15-20 minutes.  Reduce heat if sauce starts to stick to bottom of pan.  Remove from heat.  Stir in ¼ cup chopped fresh basil with salt and pepper to taste.

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