Using a hand blender, blend the mixture until it’s the
consistency of a chunky tomato soup. (A regular blender will get it
too watery and a food processor would leak.)
Taste the mixture and adjust to make it slightly too salty and
bright. Use immediately or store, refrigerated, for up to 3 days.
* If you don’t have a garlic press, use a knife to mince the garlic
the way Gina DePalma does for her bagna cauda. Use salt to
help you make a paste.* You can use the tomato liquid to make an excellent sauce for
pasta. Just add it to a pot with a pat of butter, a clove of garlic,
and a pinch of salt and simmer until thick.