Cappelini with Tomato Basil Sauce - and it's Vegan!

Do you have lots of tomatoes and basil still growing in the garden?  Time to make a delicious sauce and go meatless for a night! This is so easy and the ingredients below are just a guideline.  Don't like garlic, use 3 cloves instead of 5.  Like a sweet sauce use more sugar.  The only thing that's important is to remember because you are not seeding or skinning the tomatoes, you really need to let this cook down or the sauce will be very watery.  To make this dish you will need:
8 pounds tomatoes diced                                                               

1 cup of packed basil leaves, sliced

1 large onion, minced

5 cloves of garlic, minced

1/4 cup of olive oil

Salt and pepper to taste

Sugar ( or honey of substitute to taste)

1.)  Cut up the tomatoes and process them in a blender.  You will need to do this in batches.

2.)  In large stock pot, cook tomatoes and basil over medium-low heat until tomatoes are soft.  You want to cover this so it doesn't make a mess, but you need to vent the lid so that the tomato sauce reduces.  See the picture so you can see how I did it.

2.)  Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.

3.)  Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for about 2 hours or until thick.