Based on a recipe I found in Rustic Italian Food by Marc Verti and David Joachim. The original called for far more oil and way too much salt; I backed off on these ingredients and added fresh basil to make what I think is a much nicer-tasting sauce.
This recipe has so few ingredients, you really can’t skimp on the quality. You really want this to taste super-fresh, so get the very best tomatoes and olive oil you can, and definitely fresh basil — if you can’t get it fresh, I’d probably leave out the basil.
Check to make sure you have everything you need. There aren’t a lot of ingredients, but you need each one.
Put all ingredients into a microwave-safe bowl. I like to slice the basil into super thin strips, so the flavors mingle well. If you don’t have a microwave, or prefer to use a stove, put everything into a non-reactive saucepan.
Crush the tomatoes and mix by hand. Simple, huh? Leave some big chunks, and some not-so-big chunks. This is a nice rustic sauce.
Let the sauce rest so the flavors mingle for about an hour. I normally just let it sit, covered, on the counter for the hour.
Microwave until it is just hot. You don’t really want to cook this sauce much, just get it hot. In our microwave, we cook it for about 6 minutes, stirring once.
Serve over pasta. What could be simpler? And if you went with great ingredients, you’ll have a great sauce. When you’re scratchin’, easy recipes can make great food!