3 lbs. very ripe plum tomatoes, peeled, seeded & diced or 9 c. canned tomatoes (two 2 lb., 3 oz. cans)
1 garlic clove
2 tbsp. good olive oil
1 tsp. salt or to taste
A liberal amt. of milled black pepper (preferably the black Indian Telli-cherry peppercorn, the world's best)
1 tbsp. dried sweet basil

If canned tomatoes are used, just put them through the food mill, depulping and deseeding.

Peel garlic, cut into 3 pieces, and put in deep fry pan with the olive oil. Simmer over a low flame until the garlic is brown (don't burn). Press the pieces of garlic flat in the pan and swish them around in the oil; then remove and discard them.

Now, in a swift, definite movement (don't pour in slowly or the oil will flare and geyser over the stove), dump the bowl of tomato into the pan. Add the salt and pepper and the dried basil. Keeping the flame low, stir the sauce frequently with a wooden spoon until it is well blended and bubbling. Keep the flame low for 10 minutes, then raise slightly, enough so the sauce is cooking well, but not bubbling so much that it is throwing tomato all over the stove. Continue to cook and stir in the uncovered pan until the water has evaporated and the sauce thickens.

The right test here is to taste it. If it has body and flavor and isn't watery, then it is ready. Time is usually 30 minutes. The recipe makes 7 cups. This is a sauce that you can use for any pasta. It is light, tasty and has a fresh flavor.