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“When you see the thirty cloves actually laid out in front of you, don’t get nervous and start second-guessing –the garlic is cooked very slowly, which brings out its inherent sweetness. I like to leave some of the cloves whole so that I discover them like surprise gifts at random bites while I eat.”
In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the garlic and cook until softened and it begins to caramelize to a golden color.
While the garlic cooks, use a colander to drain the tomatoes over a small bowl. Reserve the juice. Use your hands to squeeze and crush the tomatoes.
Excerpt from Breakfast, Lunch, Dinner... Life: Recipes and Adventures from My Home Kitchen by Missy Robbins. Copyright © 2017 by Missy Robbins. Used with permission by Rizzoli. All rights reserved.