Fresh Tomato Sauce

From Vegetables Every Day by Jack Bishop

Ingredients

2 Tbsp. extra-virgin olive oil
2 medium garlic cloves, minced very fine
2 lbs. ripe tomatoes
2 Tbsp. chopped fresh basil leaves
salt

Directions

Core, peel, seed and cut tomatoes into ˝-inch dice. 
Heat the oil and garlic in a medium sauté pan over medium heat until fragrant but not brown, about 2 minutes. 
Stir in the tomatoes and cook briskly until any liquid thrown off by the tomatoes has evaporated and the tomato pieces have lost their shape and formed a chunky sauce, about 10 mins. Stir in the basil and salt to taste (and feel free to add other herbs as well!) Toss with drained, cooked pasta.