Yield: 7 Cups
Four 28-ounce cans whole tomatoes with basil
½ C olive oil
12 fresh basil leaves, torn into pieces
Coarse salt and freshly ground black pepper
Remove tomatoes from cans and place in a large bowl, reserving juices.
Using your hands, crush the tomatoes, removing and discarding the hard core from stem end and any tough membranes. Set aside.
Place oil in a large, nonreactive saucepan over medium-low heat. Stir in tomatoes and reserved juices. Add basil and season with salt, pepper.
Increase heat and bring to a boil, then immediately reduce heat to low and simmer until slightly thickened, about one hour.