4.4 lb (2 kg) plum tomatoes

1 onion, cut into thin wedges

2 garlic cloves, thinly sliced

1/4 cup (10 g) fresh basil leaves

1 tsp salt

Cut the tomatoes in half lengthwise and remove the seeds. Reserve the juice and seeds for another use.

Place the tomatoes in a large pot. Add the onion, garlic, basil and salt. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, stirring occasionally.

Pass the tomato sauce through a food mill set over a large bowl. Return to the pot. Let simmer over medium-low heat for 20 minutes or until the sauce thickens.

The sauce is ready to use in your favourite recipes. It will keep for 1 week in the refrigerator in an airtight container. It can also be frozen.

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