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

Pass sauce through a food mill fitted with the finest blade. Season to taste with salt and pepper, if necessary. Sauce can be refrigerated a week or frozen 2 months.

Makes 4 cups.

(Cooks note: This is the sauce to make at the height of the season and freeze in containers to use later in the year. Starting all of the ingredients in one pot at the same time is the secret. Substitute any type of tomato except cherry tomatoes. Serve with your favorite pasta.)

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