Lots of Chopping

Two frying peppers and one medium onion

Four pounds of San Marzano tomatoes

I hope this was the last batch of tomato sauce for 2007.  Fry up a pepper and onion or two, and 3-4 pounds of tomatoes (eviscerated), for 10-15 minutes.  Add a few basil and oregano leaves, a pinch of salt and pepper, and a smashed up clove of garlic.  Cook for another minute or two.  Run through a food mill, not a blender.  Cook the sauce until it reaches the desired thickness.  The fresh San Marzano tomatoes are so meaty that the sauce doesn't need to cook down, which means the sauce doesn't get overly sweet.