15 lbs (7 kg) plum tomatoes, halved lengthwise

3/4 cup (180 ml) olive oil

3 onions, chopped

4 cloves garlic, finely chopped

2 bay leaves

1/2 cup (125 ml) fresh basil, chopped

Salt and pepper

Preheat the grill, setting the burners on high.

In a large bowl, combine the tomatoes with 150 ml (2/3 cup) of the oil. Season with salt and pepper.

Place enough tomato pieces to completely cover the grate and grill for about 5 minutes per side. Remove from the grill and place on a baking sheet. Let cool.

Grill this way the remaining tomatoes, then remove the peel with your fingers and press them gently to remove the seeds. Set aside in a bowl.

Coarsely crush the tomatoes with your hands or using a potato masher.

In a large saucepan, soften the onion and garlic in the remaining oil. Add the peeled and seeded tomatoes and the bay leaves.

Bring to a boil and simmer over medium heat for about 2 hours, stirring frequently. Season with salt and pepper. Add the basil.

Adjust the seasoning. Serve as is over pasta or with veal cutlets.

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