Fresh Tomato Sauce

1. Cut the tomatoes in half crosswise and squeeze out the seeds.
2. Chop the tomatoes into small pieces and set aside.
3. Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 4 minutes.
4. Add the garlic and cook for another minute.
5. Add the tomatoes, basil and salt and pepper to taste.
6. Cook, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency.

Makes enough sauce for one pound of pasta.

Note: some people peel the tomatoes first (immerse them for 20 seconds in boiling water, rinse and peel with a sharp paring knife starting from the stem end). I don’t bother for chunky tomato sauce.