Fresh Tomato Basil Sauce
From:	Cindy, Maine, USA
Comments:	Preparation time: 20 minutes Cooking time: 20 minutes If you do not have time to peel and seed fresh tomatoes, use canned tomatoes. If desired, prepare more sauce, and freeze it. Use this sauce to coat stuffed ravioli, cannelloni or to coat pizza crust, for lasagna, meat loaves... Will keep for up to 5 days, refrigerated; up to 2 months, frozen.
Servings:	2 cups [500 mL]

Hot boiling water 4 to 5 really ripe tomatoes 2 garlic cloves 2 tablespoons [30 mL] olive oil 1/2 teaspoon [2.5 mL] crushed chiles 6 to 8 fresh basil leaves or 1 tablespoon [15 mL] dried basil Salt and pepper, to taste

Soak tomatoes into hot boiling water for 10 to 15 seconds. Rinse tomatoes under cold running water; peel tomatoes. If desired, seed and drain excess juice from tomatoes. Into a casserole, mix together tomatoes, garlic cloves, olive oil, chiles, basil, salt and pepper. Simmer for 15 to 20 minutes, over medium heat. Remove and throw away garlic cloves. Check for seasonings. Puree sauce into a food processor or crush sauce using a potato masher.