What's Cooking: Tomato sauce

Vincent Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make heirloom tomato sauce/spaghetti and heirloom sauce.
10-15 lbs Heirloom Tomatoes
3/4 cup Uncle Giuseppe's Extra Virgin Olive Oil
2 bunch Basil
Salt and Pepper to taste
1 lb Fresh Uncle Giuseppe's spaghetti
Parmigiano Reggiano
Essential tool for producing sauce - food mill.
Quarter tomatoes, remove tops.
Using a large sauce pan or wide sauce pot preheat extra virgin olive oil to medium high heat.
Add quartered tomatoes to sauce pan, season with salt and pepper.
Cook tomatoes to the point where they begin to break down.
Place food mill on another pot and mill tomatoes through, catching all seeds and skins.
Slow simmer the strained tomatoes and allow to reduce by half or until desired thickness is achieved. Depending on the size of the pot, about 30 minutes. The bigger the pot, the faster the reduction.
Steep basil inside sauce.
Boil fresh pasta for 4-5 minutes. Drain pasta. Toss pasta with heirloom tomato sauce, garnish with Parmigiano Reggiano and fresh basil leaves.