3 lbs. Roma tomatoes, peeled and chopped (about 6 c.)
3 c. sugar
1/2 c. dry sherry
2 pkgs. (1/2 oz. each) fresh basil, finely chopped
8-12 cloves garlic, finely chopped
1 tbsp. salt
1/4 c. crushed red pepper

In large saucepan, combine all ingredients. Bring to boil over medium-high heat.

Reduce heat and simmer for 2 1/2 hours or until thickened and syrupy. Cool.

Store in jars in refrigerator.

Serve over pate' or spoon over block of cream cheese and serve with crackers.