Instructions: Warm 4 tablespoons of oil with garlic in large skillet over medium-low heat.

Cook, stirring occasionally, until garlic is lightly golden.

Drain tomatoes; remove seeds if you choose. Crush tomatoes with a fork or hands. Add tomato paste to skillet, stir. Add tomatoes, salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes sauce-like, about 10 minutes. Remove garlic if you like.

Stir in remaining oil, adjust seasonings. Sauce can be made ahead and kept covered in refrigerator 1-2 days, or frozen in closed containers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.