1/4 bushel ripe garden tomatoes
1 tbsp. salt
1 clove garlic (peeled and split)
2 lg. onions (chopped)
6 fresh basil leaves (or 1 tsp. dry)
olive oil
salt and pepper

Wash tomatoes, cut in half and core. Place in a colander and drain; at least one hour. Place in a large heavy pot, add salt and start on low heat to prevent scorching. When juices begin to run and bubble increase heat to medium and cook 2 hours stirring frequently. When mixture is reduced by 1/4, run tomatoes through a sieve or colander to remove seed and skin. Allow to sit in a large bowl one hour. If water rises to top, spoon off and discard. Different varieties have more water content than others, thus excess water should be removed.

Wash and dry pan. Add a little olive oil, garlic and onions, saute until onions are transparent. Add tomato sauce, basil, salt and pepper to taste and bring to a boil. Cook over medium heat uncovered for 1 1/2 hours, stirring often.

If sauce is very tart add 1 teaspoon of sugar or a pinch of baking soda during cooking process. This makes a thin sauce. If a thicker sauce is desired, add a can of commercial tomato paste. Add meatballs and sausage if desired. Serve over spaghetti.