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. chili pepper flakes
1/4 cup chopped fresh basil

Makes 5 Cups

Recipe from Chatelaine Cook Book
 

Bring a large pot of water to a full rolling boil.  Neatly cut the stem ends from the tomato tops.  Then, make a small slit through each bottom.  (The slits will make peeling the tomatoes easier after blanching.)

Plunge the tomatoes into the boiling water.  Boil for 30 to 40 seconds.  Drain immediately, then immerse in ice cold water.  The skins will now peel off easily.

Heat the oil in a large saucepan set over med. low heat.  Add the onions and garlic.  Cook, stirring occasionally until softened, about 5 min.

Meanwhile, coarsely chop the tomatoes.  Stir them into the onions in the saucepan, along with the pepper, salt and chili flakes.  Bring the sauce to a boil.  Then, reduce heat and simmer, uncovered, for 15 min. stirring occasionally.  Stir in the basil.  Taste and add more seasonings, if needed.  Continue simmering for 5 min.  The sauce can be refrigerated or frozen.