Master Instructions1. Peel, core, seed, and chop tomatoes into 1/2-inch pieces (see figures 6 through 9).
2. Process garlic through garlic press into small bowl; stir in 1 teaspoon water (see figure 4; if you don't own a garlic press, see figure 5). Heat 2 tablespoons oil and garlic in medium sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened somewhat, about 20 minutes. Stir in basil and salt. Adjust seasonings and serve, tossing pasta with remaining tablespoon of oil. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.
VARIATIONS:
Fresh Tomato Sauce with Butter and Onions
Replace oil with equal amount of unsalted butter and replace garlic with 1 small onion, minced. Sauté onion in butter until translucent, about 5 minutes, before adding tomatoes and proceeding with recipe. Omit basil.
Fresh Tomato Sauce with Aromatic Vegetables
Replace garlic with 1/2 cup each finely chopped onion, carrot, and celery. Sauté vegetables in oil until softened, 8 to 10 minutes, before adding tomatoes and proceeding with recipe.