(from a recipe in How
to Cook Everything: Quick Cooking, by Mark Bittman, 2003)
2 c cored and roughly chopped ripe tomatoes
2 T olive oil
Salt and pepper to taste
2 cloves garlic, smashed (but still whole so you can take it
out)
1/4 to 1/2 c roughly minced fresh basil leaves (not dried!)
Place the tomatoes, oil, salt, pepper, garlic, and half the
basil in a wide bowl. Mash together well, using a fork or potato masher, but do
not use a blender or food processor. They’ll puree it instead of mashing it. If
serving over pasta, add some of the cooking water from the pasta to thin it and
heat it up a bit. Otherwise, use it as is like salsa.
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