Arrabbiata Sauce

• 4 lb plum tomatoes, cut into 1/2-inch pieces
• 1 fresh hot chile such as Thai or serrano, finely chopped, including seeds
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 1/2 cup fresh basil leaves
• Special equipment: a food mill fitted with medium disk

1. Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours.
2. During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.
3. Remove from heat, then stir in basil and salt and pepper to taste.
4. Force through food mill into a large bowl.

tomatoes, serrano, extravirgin olive oil, garlic, fresh basil, mill

Taken from www.epicurious.com/recipes/food/views/arrabbiata-sauce-103848 (may not work)