Wash the tomatoes and put them in a saucepan with the chili pepper, mashing them a little. Then bring to the boil, stirring constantly.
When the peels start to settle on the bottom of the pot, pour the hot mixture in batches into a blender and strain. Pour the resulting liquid back into the rinsed saucepan and simmer for an hour.
When it is reduced by about half, season with salt and pepper. Pluck the washed, well-dried basil and distribute the leaves in the bottles.
Pour the hot paradeis sauce into the bottles with twist-off lids or preserving bottles.
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