Sugo di Pomodoro (Tomato Sauce)

This is for those of you that wanted some recipes. This is for homemade tomato sauce; it takes a little bit of work but it is well worth it.

The directions are a little vague, but here we go.

You need enough tomatoes to fill a two handled pot. Try to use roma and cherry tomatoes. Cut out the tops of the tomatoes and cut in half.* Add 2 onions cut in chunks, a couple of cloves of garlic, and a handful of fresh basil (Tear the leaves, don't cut), and one large carrot-cut in chunks.
Cover the pot and put on medium heat stirring occasionally. Don't add any water or salt; the tomatoes have enough water in them.

After the tomatoes and carrot are soft. Mash through a sieve. I have a thing with a crank handle that looks like a pot with holes in the bottom that mashes the tomatoes, and stuff. (Sorry I have no idea what it is called) Catch all the juice in another pot, and mash till all that's left is skin and seeds. It takes a while and you need a lot of muscle in your arm to crank all the juice and pulp out.

After you finish getting the juice and pulp, put back on medium heat (make sure there are no chunks). Add to taste salt, sugar, olive oil, and more basil (approx. 1/2T. salt, 4T. sugar, 1/2c. oil. More or less to taste). The sauce is ready when it cooks down, and gets more dense. It can be used for pasta or pizza sauce.

*You can also blanch the tomatoes in boiling water, take off the skins and scoop out the seeds. Then instead of mashing the tomatoes through the strainer, if there are no skins/seeds, you can puree in a food processor or blender.