2 lbs. firm, genuinely ripe tomatoes
1/2 lb. mushrooms
1/2 lb. onions, cut across in 1/2 inch slices
1 head garlic, unpeeled
1/2 tsp. salt or to taste
1/2 c. loosely packed fresh basil leaves, coarsely chopped
2 tsp. dark green olive oil
Coarsely ground pepper (fresh is best) to taste

When flames are being produced on the grill, impale a tomato on a long handled barbeque fork, inserting it through the stem end. Thrust the tomato into the fire and let the skin burn. Transfer to a bowl and repeat with the remaining tomatoes. Peel the tomatoes. Stop tomato part here if cooking in advance.

Coarsely chop the tomatoes and put them in a colander to drain. Save the juice. Using bamboo skewers, string the mushrooms crosswise so they can be started stemside down on the grill. When the coals are covered with white ash, grill the mushrooms, onions, and garlic. Grill, turning once until they are well browned. Keep the onions and garlic on the cooler side of the grill, mushrooms toward the hot spot.

Peel the garlic and mash. Chop onions and mushrooms to coarse crumbs; use a food processor, but avoid making a puree. Combine tomato juice, about a third of the tomatoes, onions, and garlic in a non-reactive skillet 12 inch wide and boil hard, stirring constantly, until liquid is reduced to a few tablespoons.

Add remaining tomatoes, salt, basil, oil and pepper and boil, still stirring just until a cohesive sauce is formed. Cool a spoonful until tepid, taste, and adjust seasonings. Remove from heat allow to cool slightly so flavor can develop. Serve over your favorite pasta. Makes 6 to 8 servings.