In a large heavy saucepan cook the garlic and the pepper in the oil over moderately low heat, stirring, for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice, bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt . The sauce keeps, covered and chilled, for 1 week. Yield: About 2 cups Recipe By : COOKING LIVE SHOW #CL8750 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:51 -0500 From: "Angele and Jon Freeman"