Speedy Summer-Fresh Tomato Sauce

1. Chop the tomatoes into 1-inch dice and place them in a colander to drain.
2. In a large skillet, melt the ghee over medium heat. Add the onion and cook for 5 minutes or until soft.
3. Add the garlic and cook for another 2 minutes.
4. Squeeze any remaining juice from the tomatoes and then add them to the pan. Cook for about 10 minutes, until cooked down and very soft.
5. Remove from the heat and add the basil, salt and pepper to taste.

Note: If you'd like to use this recipe when tomatoes are out of season, use a 28-ounce can of diced or crushed tomatoes. Or use  2 pints of canned tomatoes if you have them available.