• 4 lbs plum tomatoes, cut into ½ pieces
• 1 serrano or other hot chili, finely chopped (include seeds)
• 2 T extra-virgin olive oil
• 2 garlic cloves, finely chopped
• ½ c fresh basil

Simmer tomatoes, chile, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 ½ hours.

During last 10 minutes of cooking, add garlic and stir sauce frequently to prevent scorching.

Remove from heat, then stir in basil, salt and pepper, to taste.

Force through food mill into a large bowl.

Cooking time: 1 ½ hours

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