Pasta Gravy

About five lbs of fresh plum tomatoes
Some fresh pasta and some really good Bread
Grated Cheese for topping, 
A good wine, White Zinfandel 87 is good
Olive Oil
1 Small Sized Clove of Garlic (minced)
1 Small Yellow Onion-half minced and half peeled into small slices
2 tbl Spoon of Crushed red peppers , A few leaves of Fresh Basil-Torn up.
Salt to taste
A large pot
A strainer 
A Blender or Food Processor

First blend the tomatoes until they're mostly liquefied, a few chucks
remaining is best. Put them aside and let them sit a good half hour. Now cover the bottom of the large pot with olive oil and put the flame on low and keep it there. Throw in the garlic, minced onion, and one tbl spoon of the pepper. When the garlic begins to brown, not burn, throw in the tomatoes, and stir, and stir. While stirring throw in the basil the peeled onion, the remainder of the crushed pepper, and some salt, did I mention to stir. 

In the beginning it will smell like tomato soup, but as time progresses it will take on a much fuller flavor. Here's a sure fire way to tell :  Put a 
slice of bread next to the pot. After about three and a half hours tear
off a piece and dip it in the pot. Taste it-you'll know.

When it's done put on a large pot to boil, throw in some salt and a little olive oil-don't want it to stick. When the water comes to a boil throw in the pasta, and stir. After about 12 minutes check the texture of the pasta, if it's still a little firm that's good, it will continue to cook even
after it's out of the water. Take the pot off the stove and strain the
pasta. Try to get all the water out. Place the pasta in a large bowl and
pour the gravy over it. Gravy goes on pasta never the other way! Now
serve with bread and wine.