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Here is the long-awaited fresh tomato sauce...hope you still have tomatoes!

Summer Tomato Sauce

3 pounds ripe tomatoes (at least a quart when chopped)
1 tablespoon fruity green olive oil
2 to 3 cloves garlic, minced
2 tablespoons finely chopped fresh basil leaves
Salt and pepper to taste

Scald the tomatoes in boiling water for about 45 seconds and slip off their skins. Trim their stems and process briefly to a somewhat rough texture in a blender or food processor.

Heat the olive oil in a saucepan and add the garlic. Stir it for about a minute, then pour in the tomatoes. Add the basil and a little salt and pepper, and cook the sauce on a medium flame for about half an hour, or a little longer if the tomatoes were very juicy, until reduced by about a third.

You can use the sauce at once or keep it in the refrigerator, covered, for several days. You can also double or triple or quadruple the recipe, just remembering that if you are cooking down a huge pan-full of sauce it will take longer. And you can vary the proportions; it's pretty foolproof if the tomatoes are good. This makes about 2 1/2 to 3 cups of sauce.
--_The New Vegetarian Epicure_

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