Fresh Tomato and Basil Sauce

If using fresh whole tomatoes, peel and chop them removing some of the seeds. You can do this by using a hot water bath and dipping them for 10 seconds making peeling easier. In a 10-12" Saute pan, heat the olive oil over med high heat until the oil shimmers. Add 10 of the whole basil leaves and saute in the oil for about a minute turning the leaves over as needed. Add the fresh tomatoes or the canned tomatoes. Combine and let simmer for about 7 minutes. Taste the sauce and add salt and pepper to taste. Sometimes tomatoes can be acidic to the point where a little sugar may be needed to offset this acidity. If you do this, add a little at a time and keep tasting and adjusting. Once you have it seasoned correctly, simmer for another seven minutes. Using the 5 remaining basil leaves, roll together the long way and make a chiffinod, which is nothing more than thin slicing the basil. This can be used as your garnish. Use this sauce over whatever you like and add garnish of basil as needed. Enjoy!