I had this wonderful dish outside of Houston last year and I'm planning to
make my own next week to serve over fried slices of polenta.

5 large cloves garlic, coarsely chopped
10 large fresh basil leaves, torn
quarter a medium yellow onion and chop fine
dashes of salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
3-1/2 pounds ripe tomatoes or two 28-ounce cans whole tomatoes, drained

In a 4-quart saucepan combine garlic, basil, onion, salt, pepper and oil.
Heat over medium heat a couple of minutes. Add tomatoes, breaking them
apart as they go into the pan. Bring to a lively simmer and cook 30 minutes
until the sauce is reduced by half. Stir often.

Remove pan from heat, cover and let stand 15 minutes. Pass the sauce
through a food mill to remove seeds and skins. Serve at once or cool and
refrigerate up to 2 days, or freeze up to 3 months.

Serve hot over pasta or (in my case) pan fried slices of polenta. Garnish
with extra basil leaves.

Jill
--
I used to have a handle on life...but it broke off.

Looks like plain old spaghetti sauce to me.

--Blair
"Not that there's anything wrong with that."