Sicilian Tomato Sauce

• 2 kg very ripe roma tomatoes
• 2 small white onions, chopped
• 8 garlic cloves
• 5 tablespoons oil
• 1 12 cups torn basil leaves
• 1 12 teaspoons sugar
• 12 teaspoon salt

1. Place tomatoes, onion and 6 of the garlic cloves in a large non reactive pan.
2. Place pan over medium heat with the lid slightly ajar and simmer for about 10 minutes.
3. Remove from heat and press sauce through a sieve or food mill.
4. Finely chop remaining garlic and gently cook in oil just lightly until you can smell a garlic smell, remove from heat and stir in the sieved tomato mixture.
5. Add the basil leaves salt and sugar and simmer for a further 10 minutes, at this stage taste and add more salt if required.
6. Serve or bottle in sterilized bottles and seal or cool and freeze.
7. TIPS~
8. End of the season Tomatoes have a richer taste for sauces.
9. Use stainless steel ceramic or cast iron pots to prevent reaction to the tomatoes.
10. Place wooden spoon under lid to keep it propped ajar.

roma tomatoes, white onions, garlic, oil, torn basil, sugar, salt

Taken from www.food.com/recipe/sicilian-tomato-sauce-302281 (may not work)