Raw Tomato Sauce

(from a recipe in How to Cook Everything: Quick Cooking, by Mark Bittman, 2003)
2 c cored and roughly chopped ripe tomatoes2 T olive oilSalt and pepper to taste2 cloves garlic, smashed (but still whole so you can take it out)1/4 to 1/2 c roughly minced fresh basil leaves (not dried!)

Place the tomatoes, oil, salt, pepper, garlic, and half the basil in a wide bowl. Mash together well, using a fork or potato masher, but do not use a blender or food processor. They’ll puree it instead of mashing it. If serving over pasta, add some of the cooking water from the pasta to thin it and heat it up a bit. Otherwise, use it as is like salsa.