September Fresh Tomato Sauce

Bring a large pot of water to a boil. Add the tomatoes, cook for 20 seconds, then drain the tomatoes under cold water. Pierce the tomatoes near the stem end with the tip of a small, sharp knife, then peel back to remove the skin. Cut the tomatoes in half crosswise and squeeze each half to remove the seeds. Chop the tomatoes and set them aside. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes, or until slightly softened. Add the garlic and cook for another minute. Add the tomatoes and basil and sprinkle the sauce with salt and pepper to taste. Cook, stirring occasionally, for 15-30 minutes or until it reaches the desired texture. Makes enough for one pound of pasta.