1 tbsp. cooking oil
1/2 c. chopped onions
2 tsp. finely chopped garlic
1 tbsp. red wine vinegar
3-4 ripe tomatoes (cut into chunks)
2 tsp. tomato paste
Freshly ground pepper to taste
10 (or more) fresh basil leaves
2 tbsp. horseradish

Heat oil in saucepan. Add onions and garlic. Cook, stirring, until wilted and then add vinegar. Cook until vinegar is reduced to half. Add tomatoes, tomato paste and pepper. Cook, stirring often about 5 minutes. Add coarsely chopped basil and horseradish.

Recipe easily doubled. Can be stored indefinitely in airtight container in refrigerator. Light sauce excellent over pasta. Freezes well.