Makes approximately 6 cups

Ingredients:

4 pounds plum tomatoes, cut into 1/2-inch pieces
1 fresh hot chili such as serrano, finely chopped, including seeds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
1/2 cup fresh basil leaves

Simmer the tomatoes, chili, and oil in a 4-quart heavy saucepan, uncovered, stirring occasionally, until sauce is thickened, about 1 1/2 hours. During the last 10 minutes of cooking, add the garlic and stir sauce frequently to prevent scorching. Remove from heat, and then stir in basil, salt, and pepper, to taste. Pulse in a food processor until pureed. Serve warm with your favorite pasta