Red Salsa

In a large saucepan, combine tomatoes and enough water to cover. Bring to a boil; reduce heat. Simmer, uncovered, until tomatoes are soft and the skins have started to burst open and peel, about 10 minutes. Using a slotted spoon, remove tomatoes from water; let cool and remove skins. Do not discard cooking water.

In a blender, combine tomatoes, onion, garlic and salt. Cover and blend until smooth. If necessary, add some of the tomato cooking water to make smooth. Do not add too much or sauce will be watery.

Transfer mixture to a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 20 to 30 minutes. Let cool before serving.