Ingredients:
6.5 lbs tomatoes
3 tbsp olive oil
5 garlic cloves or 1 medium onion, finely chopped
1/2 tsp red chili flakes
1 tbsp salt
1/4 cup basil leaves, torn into small pieces
pinch of sugar
Directions:
Coarsely, chop tomatoes in food processor.
Heat oil in a large sauce pan (at least 4 qt) or Dutch
oven over medium low heat. Add garlic or onion. Cook,
stirring often, until the garlic or onion is golden, 5
to 10 minutes. Stir in the red chile flakes, let them
heat for 15 seconds and then pour in the tomatoes and
their juices. Bring to a boil over medium high heat,
stirring frequently, and then reduce the heat to maintain
a simmer. Add the salt and basil, simmer, stirring
occasionally until the sauce is full-flavored and reduced
to a thick saucey consistency. Pools of orange may appear
on the surface, which means the sauce is done. Taste, add
a pinch of sugar if desired.