This sauce is ideal for spaghetti and meatballs or calzones.
Mince 4 cloves of garlic. Puree two 28-ounce cans of whole tomatoes in a food processor or blender (this will be for the meatball and calzones recipes).
In a large saucepan, sauté the garlic over medium heat in 3 tablespoons of olive oil for a minute or so. Add the tomatoes and salt to taste.
Reduce the heat and simmer for about 45 minutes.
If storing the sauce, let the sauce cool for 15 minutes. Ladle sauce into a freezer containers for later use; label and date.