Recipe: Tomato-Basil Sauce

Tomato-Basil Sauce
rec.food.recipes/CBrunelli/1995
Source: Cucina Del Mare by Evan Kleiman

This is a great sauce for Pizza, Pasta, Lasagna etc.

1/4 cup extra-virgin olive oil
2 to 3 garlic cloves, peeled and minced
Pinch of red chile pepper flakes
12 Roma tomatoes, cored and cut in quarters
6 large fresh basil leaves
Salt to taste

Heat the oil in a large skillet over medium heat. Add the garlic and red chile pepper flakes and saute briefly, just until the garlic gives off its characteristic aroma. Add the tomatoes and cook over moderately high heat until the tomatoes begin to break down and form a sauce. Stir frequently to help the tomatoes break down. Add the basil, season with salt to taste, and continue cooking over moderately high heat, stirring occasionally, until the sauce is thick and no longer juicy. Remove from the heat and put the sauce through the medium disk of a food mill. (I do not have a food mill, so I simply put mine through the blender).