3 lbs. ripe tomatoes, (about 10)
1/4 cup olive oil
2 onions, coarsely chopped
2 garlic cloves, thinly sliced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/8 to 1/4 tsp. dried chili flakes
1/4 cup chopped fresh basil

Makes 5 cups

Recipe from Chatelaine Cook Book

Bring a large pot of water to a boil.  place tomatoes in boiling water for 40 sec.  Drain and immerse in ice cold water.  Peel off skins.

Heat oil in a large saucepan set over med. low heat.  Add the onions and garlic.  Cook, stirring often, until soft, about 5 min.  Meanwhile, coarsely chop the tomatoes.  Stir in basil.  Taste and add more seasonings, if needed.  Continue simmering for 5 min.  Use as a pasta sauce or on chicken.  The sauce can be refrigerated for 2 to 3 days. or frozen.