1 (2 lb. 3 oz.) can whole tomatoes, packed in tomato puree or juice
2 fresh basil leaves or 1 tsp. dried basil, dried oregano or dried marjoram
1 garlic clove, peeled, crushed and minced
2 tbsp. tomato paste (optional)
Freshly ground black pepper to taste
Pinch of salt (optional)

Place tomatoes into a 2-quart heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork or your hands. Add the herbs, garlic, tomato paste, pepper and salt. Bring to a boil over medium heat, stirring to mix the seasonings. As soon as the sauce begins to boil, turn the heat to low and maintain the sauce at a gentle simmer.

Cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour. Yields: approximately 4 cups or enough for 3 large pies.