Chirmol Tomato Sauce

3 large tomatoes
1 medium clove garlic
1/2 small onion
1/4 tablespoon salt
1/2 teaspoon dried red pepper flakes

PREPARATION:

Peel, core, and chop the tomatoes and put them into a medium saucepan.
Mince the garlic, peel and coarsely chop the onion, and add each to the saucepan, along with 1/4 teaspoon salt, red pepper flakes, and 1/4 cup water.

COOKING:

Bring the liquid to a boil, reduce heat to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes.
Transfer contents of saucepan to a food processor fitted with the metal blade, or to a blender, and purée.
Return sauce to the saucepan and simmer until slightly thickened, about 10 minutes. (Can cover and refrigerate up to 2 days).

Yields: 1 1/2 cups