Linguine With Tomato Sauce

• 4 pounds tomatoes, stemmed
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 pound linguine
• 1 handful fresh basil leaves

1. Coarsely chop the tomatoes, reserving the juices.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the salt, pepper, and tomatoes and their juices. Reduce heat to medium-low and simmer, uncovered, until the tomatoes fall apart and reduce to a sauce, 45 to 50 minutes.
3. Meanwhile, cook the linguine according to the package directions. Return the drained linguine to pot, add the sauce and basil, and toss. Divide among individual plates.
4. Ladle the cooled sauce (without the pasta) into resealable plastic bags, filling each halfway. Lay the bags flat on a baking sheet, freeze until solid, then stand the bags upright. Store for up to 3 months.
5. Thaw the sauce in a microwave on low heat or in the refrigerator overnight. Transfer to a saucepan, cover, and warm over medium-low heat for about 20 minutes. Meanwhile, cook the linguine.

tomatoes, extravirgin olive oil, garlic, kosher salt, black pepper, linguine, basil

Taken from www.myrecipes.com/recipe/linguine-with-tomato-sauce (may not work)