Let it boil till a bit of it is tender under the teeth.

In with the coarse salt, and stir again.
Up with kettle.

Chill it with a quart of cold water from the keg.

A hand with the colander and one with the wooden spoon while the milky boiling water is drained off.

Garlic and oil, or tomato preserve?
Whichever it is, be quick about it.