3 to 4 pounds fresh-picked tomatoes
2 T olive oil
Small handful fresh basil leaves
1 tsp. fresh oregano leaves (or 1/2 tsp. dried)
1 tsp. salt
1 tsp. sugar
Wash, trim, and quarter the tomatoes (if they are cherry tomatoes, cut them in half). In a large saucepot, heat the olive oil over medium heat. Add the tomatoes, basil, oregano, salt, sugar, and pepper, and heat until bubbling. Reduce the heat to low and simmer, uncovered, for 1 to 2 hours, until the tomatoes have boiled down to a fairly thick (not watery) mixture. Remove from heat. Strain through Foley food mill, discarding peels and seeds. Taste the sauce and adjust seasoning as necessary. Reheat if necessary; serve over pasta. Serves 6.