Fresh Tomato Sauce
From:	Andree, Saint-Henri de Levis, Quebec, Canada
Comments:	Excellent with shellfish, chicken, pasta...

1 large Spanish onion, chopped 2 large cloves garlic, minced 1/2 cup [125 mL] oil 12 large fresh tomatoes 1 tablespoonful [15 mL] basil Chopped parsley, to taste Heavy cream [optional]	Into a saucepan, lighlty brown together onion and garlic into hot oil. Scald, peel and cut tomatoes into chunks. Add tomato chunks, basil and choppped parsley to onion mixture; simmer for 2 hours. For a pinkish sauce, just before serving, stir in a little cream.