Total Calories: 42
Yield: 2 1/2 Cups
Bring water to boil in a large saucepan over high heat. Cut shallow cross in stem end of each tomato. Drop tomatoes into boiling water and blanch 2 minutes, then immediately drain and place in a large bowl or lice water to stop cooking process. Peel and seed tomatoes.
Puree tomatoes in a food processor or blender. Transfer puree to small saucepan, add garlic, and bring to boil over high heat. Reduce heat to low and simmer 15 minutes; cool. Puree can be kept in refrigerator up to 3 days; freeze for longer storage.
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