Figure 4.
In a subtle tomato sauce, it's especially important to keep the garlic from burning while still giving it time to become fragrant. Our solution is to cut the garlic as small and evenly as possible. A heavy-duty garlic press with sturdy handles (don't buy a cheap, flimsy one) does this best. Mix the pressed garlic into a bowl and stir in 1 teaspoon water to form a wet puree.