• 2˝ Pounds ripe Roma tomatoes
• 4 Cloves garlic, minced
• 5 Tablespoons fresh basil
• 2 Teaspoons olive oil
• Salt
• Sugar

     1. Wash and dry the basil and tomatoes. Chop and set aside.
         Heat the oil in a large nonstick sauté pan. Add the garlic
         and sauté for 5 minutes. Add the tomatoes, basil and salt.
 
     2. Cook and stir on high heat until the liquid is reduced. It
         should have the consistency of sauce not soup. If it begins 
         to stick and burn, lower the heat. Add sugar if necessary
         to remove anybitterness.