This recipe is only for tomatoes that are at their absolute peak: dead ripe and full of flavor.

　　

Ingredients

makes about 2 cups

　　2 pounds ripe tomatoes

　　Salt

　　1/4 cup torn basil leaves

　　1/3 cup extra-virgin olive oil

　　

Step 1

Core and cut into medium dice: 2 pounds ripe tomatoes.

　　

Step 2

Put them in a bowl and toss them with: Salt, 1/4 cup torn basil leaves, 1/3 cup extra-virgin olive oil.

　　

Step 3

Cover the bowl tightly and set aside for at least 1 hour before tossing with hot fresh-cooked, drained pasta.

　　

Variations

Step 4

Add a pinch of dried chile flakes for spice.

　　

Step 5

For a more refined sauce, peel and seed the tomatoes before dicing them. Strain the seeds out of the juice and pour it into the bowl with the diced tomato.

　　The Art of Simple Food