I want my tomatoes to grow!

I am so ready for summer time tomatoes to grow in our little garden. I just put in another large tomato plant and am hoping for a nice crop this year. I want to make this--recipe come from http://www.digginfood.com/

DiAgostino’s Red Gravy (Stovetop edition)
Serves 4, Pour over 1lb of fresh cut pasta

You’ll need
12 plum tomatoes
2 tablespoons of olive oil (Preferably first pressed olive oil)
1 medium onion (Diced)
5-8 garlic cloves (Chopped)
½ cup fresh basil (Whole leaves)
Salt to taste
Fresh Italian parsley to sprinkle over pasta before serving

To make our red gravy, first bring a large pot of water to a boil and add 12 plum tomatoes. Let tomatoes cook for 2 minutes or until the skin visibly starts to peel off. Next, drain the hot tomatoes in a strainer, and use your hands to peel off all tomato skins. Put these tomatoes into a blender, and run on “high” for about 20 seconds. In a separate deep pot, heat oil on medium heat and cook onions until they become clear. Add the chopped garlic to the pot, and sauté for about 2 or 3 minutes more. Pour the puree tomatoes from the blender into the pot. Add salt (to your own taste) to gravy mix. Cook covered for 2 hours on low, or until smooth and thick. Add whole basil leaves (from your own garden if you have it in stock!) to the simmering gravy during the last ½ hour. Adding the basil at the end will ensure the fresh flavor of the herb doesn’t get cooked out. That’s it! Pour gravy over 1 lb of freshly cut pasta. Garnish with parsley and sprinkle with grated cheese. Serve and enjoy!