2-4 lbs of ripe tomatoes (ideally a selection of multiple varieties)
3-4 large garlic cloves
½ teaspoon salt
6 large basil leaves (or preferred garden herb)
¼ teaspoon dried hot pepper flakes (or to taste)
½ cup olive oil
grated Parmesan (optional)
1. cut tomatoes into 1 inch chunks over bowl to catch the juice. Crush garlic over tomatoes and sprinkle with the salt. Mix together.
2. Chop basil (and any other herbs) and add to sauce. Add pepper flakes and oil and mix.
3. Let stand while preparing pasta (the longer it stands the juicier it will get).
4. Spoon over freshly cooked pasta and sprinkle with the cheese.