Peak Season Tomato Sauce

4 pounds ripe plum tomatoes, cored and halved

1 small red onion

6 garlic cloves, halved

3 sprigs fresh basil

Coarse salt and freshly ground black pepper

1/2 teaspoon salt in a large pot and bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring occasionally , until the tomatoes collapse, about 15 minutes. Reduce the heat to low and simmer until the sauce is thick,

1 to 1 1/2 hours.

Pass the sauce through a food mill fitted with the finest blade. Season to taste with salt and pepper if necessary.

1 week or frozen for 2 months.

Makes about 4 cups