900 gr ripe tomatoes, about 6 medium (or more if you like a high ratio of tomatoes to pasta)
2 cloves garlic, crushed
handful cup torn or sliced fresh basil leaves
¼ cup unrefined, cold pressed extra-virgin olive oil
Sea salt to taste (I think ¾ teaspoon is about right.)
In a pot large enough to fit the tomatoes, fill ¾ with water and bring to a boil ("instant hot" from your sink won't work, already tried it.) Cutting through the skin, make an “x” on the bottom of each tomato with a knife. Turn the heat off and submerge the tomatoes in the water for 20-30 seconds, depending on the size of the tomatoes. Remove the tomatoes from the water with a slotted spoon and place on a cutting board. Peel, core, de-seed (if you want) and chop the tomatoes.
Place the tomatoes in a serving bowl. Add the garlic, basil, olive oil, and a few healthy pinches of sea salt to taste. Toss to combine.
You can serve this tomato sauce over pasta or mix it with meatballs and rice!