FRESH SUMMER TOMATO SAUCE

Steps:

• 1. Bring a saucepan of water to a boil, and blanch the tomatoes in the water for 30 seconds. Then plunge the tomatoes into cold water (to stop the cooking). Drain the tomatoes, and peel them. 2. Remove the cores, and cut the tomatoes in half. Remove as many seeds as possible, and drain off the juices. Dice the tomato pulp. 3. Combine the diced tomatoes with 1 tablespoon of the olive oil in a mixing bowl. Add all the remaining ingredients, except the Parmesan, and toss to blend. (If not using the same day, cover, and refrigerate. Bring to room temperature before tossing with the pasta .) 4. To serve, add the remaining 3 tablespoons olive oil and toss with hot pasta. Sprinkle with grated Parmesan.