Chef Maxwell's Marinara Sauce

10 pounds tomatoes, very ripe
2 tablespoons garlic, minced
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons sugar
1 teaspoon black pepper, ground
½ cup basil leaf, minced
Pasta or Zucchini spaghetti

Remove the core from the tomatoes and score the blossom end. Drop the tomatoes into boiling water. After one minute, remove the tomatoes and place them in ice water to chill. Once cooled, the skins will slip off. Cut the tomatoes into quarters and squeeze out the seeds over a bowl. Strain the resulting mixture, saving the juice, and discard the seeds. Dice the tomatoes. Heat the olive oil in a sauce pan and fry the garlic. Add the tomatoes, tomato juice, salt, sugar and pepper. Simmer the sauce for about 10 minutes and then add the basil. Cook the sauce for another 10 minutes or until the tomato water has reduced by half. Taste and correct the seasoning. Serve over pasta or vegetables. Top with grated Romano cheese and serve with bread.