3 to 4 cups
By Craig Claiborne
Peel the tomatoes. Remove the cores. Cut the tomatoes into eighths.
Heat the oil in a saucepan and cook the onion and carrot in it, stirring, until onion is golden brown. Add the garlic, cook briefly, and add the basil and tomatoes. Simmer for thirty minutes.
Put the mixture through a food mill. Return it to the pan and add the butter. Simmer for twenty minutes longer and serve hot.
© 1966 Craig Claiborne estate. All rights reserved.