Ingredients:
5 lbs ripe, fresh tomatoes
1/4 c olive oil
4 cloves garlic, minced
1 small onion, diced
2 bunches fresh basil, chopped
sea salt
fresh ground pepper
1 carrot, whole
Directions:
Wash and cut tomatoes into small wedges. Cook for about 10 minutes, until tomatoes are soft. Cool. Press through a strainer. In a dutch oven, brown garlic and onions in olive oil. Add tomato puree, salt, pepper, carrot and basil. Cook uncovered for about 1 1/2 hours, or until thick. Stir occasionally. This should make enough for 1 lb pasta. Remove carrot before serving. The carrot adds a little sweetness.
