Don Pomodoro Sauce - Italian Tomato Sauce

• 5 large cloves garlic, coarsely chopped
• 12 large fresh basil leaves, torn
• 1/4 medium onion, coarsely chopped
• 1/8 tsp (1 ml) each salt and freshly ground black pepper
• 5 to 6 tbsp (90 ml) fruity extra-virgin olive oil
• 3-1/2 pounds mixed ripe, delicious tomatoes, possibly peeled and cored (do not seed) OR
• 2 28 oz (784 grm). cans of tomatoes, drained

1. In a 4-quart saucepan combine garlic, basil, onion, salt, pepper, and oil.
2. Heat over medium high 1 minute, no more.
3. Add tomatoes, breaking them as they go into the pan.
4. Bring to a lively bubble, uncovered, and cook 30 minutes, or until thick and the sauce is reduced by half.
5. Stir often, watching for sticking or scorching.
6. Remove pan from heat, cover and let stand 15 minutes.
7. Italian cooks pass the sauce through a food mill to remove seeds and any skins.
8. I prefer pureeing in a blender or food processor.
9. If desired, cool and refrigerate up to 2 days, or freeze up to 3 months.

garlic, basil, onion, salt, olive oil, mixed, tomatoes

Taken from online-cookbook.com/goto/cook/rpage/0010D3 (may not work)