Garlic sweated slowly in olive oil sets the base for this Creole sauce, where scallions, celery, and red pepper flakes soften gently before blended tomatoes hit the pan and sauté to a deep caramelized edge.
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Strain whole tomatoes from juice. Reserve juice and set aside. Blend whole tomatoes in food processor.
In 12-inch sauté pan, heat oil over low heat. Add garlic and salt. Sweat until garlic softens (do not burn garlic). Add scallions, celery, red pepper flakes, and pepper. Sweat until vegetables are tender.
Raise heat to medium-high and add blended tomatoes to pan. Sauté until tomatoes begin to caramelize.
Lower heat and add agave and reserved tomato juice. until sauce thickens, about 10 minutes .
Adjust seasoning to taste.
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