Ingredients
- 1 1/2–2 lbs. ripe tomatoes, halved
- 1–2 garlic cloves, finely grated
- 1/2 cup passata di pomodoro, or strained tomatoes
- 4–6 tablespoons extra-virgin olive oil
- 1 pinch of crushed red pepper flakes
- Salt and freshly ground black pepper
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