||2 lbs. fresh ripe tomatoes, stemmed, cored and chopped,
or 1-28 oz. can Roma tomatoes, with juice
2 cloves garlic, bruised or lightly crushed
3-4 fresh basil leaves, whole
1/4 cup olive oil
coarse salt and freshly ground pepper to taste
1. In a large saucepan, heat oil, adding garlic and simmering until garlic is soft, about 10 minutes. Remove garlic.
2. Add chopped tomatoes and basil. Over medium heat, bring to boil for 2-3 minutes, then reduce heat to simmer. Allow to cook for 10-15 minutes.
3. With a potato masher, pulverize tomatoes for several minutes.
4. Repeat step 3 every 15 minutes for one hour until sauce is smooth but with some chunks of tomato remaining. Serve at once, or allow to cool and place in Ziplock bags to freeze..