Master Recipe

Fresh Tomato Sauce with Basil

NOTE: When round tomatoes are in season, use them in this recipe. Otherwise, stick with oblong plum tomatoes. The first variation is a classic in northern Italy; it has a sweet, delicate flavor well-suited to filled pastas or gnocchi, as well as any dried pasta. The second variation is a heartier sauce with strong vegetable flavor; use it with any dried pasta. We prefer to peel the tomatoes (the sauce is silkier without the skins), but you may leave them on if you like.

  2    pounds ripe fresh tomatoes

  2    medium garlic cloves, peeled

  3    tablespoons extra-virgin olive oil

  2    tablespoons coarsely chopped fresh basil leaves (about 8 leaves)

  ¹/₂    teaspoon salt