Pasta Pomodoro

My garden has produced absolutely fantastic tomatoes this season. I think having them on the front porch where they can get the maximum amount of sun has made a huge difference in the flavor and quality of the tomatoes,m and we've been enjoying them immensely. But as often happens with a garden, we had an overabundance and needed to use the tomatoes we already had in the house before we could harvest the next batch. I decided to try making tomato sauce, using this recipe. My tomatoes are quite sweet, so I omitted the sugar, but followed the recipe otherwise. It was incredibly good and makes me never want to eat jarred sauce again!

lafille’s Pomodoro Sauce (see the original at the above link; my modifications are below)

Ingredients:
6-8 ripe Roma tomatoes (or any fresh tomatoes), diced (Some people insist they must be skinned. This is riDONKulous.)
1 medium-sized onion, color of your choice, diced
3 cloves fresh garlic, crushed, chopped, or thinly sliced
2 tbsp. olive oil
small handful fresh basil
2 tsp. sugar (depending on sweetness of the tomatoes)
salt and freshly ground pepper to taste

Directions:

1. Heat the olive oil in a large skillet. Add the onion, cook on medium heat for five minutes or so. Toss in the garlic, lower the heat, cover, and cook for ten minutes (stirring occasionally), or until quite soft.
2. Add the tomatoes, basil, sugar, salt, and pepper, cover and let simmer another ten to fifteen minutes, stirring occasionally. Cook your pasta.
3. If you don’t want a chunky sauce, throw it in the food processor. If you are a person who likes good things, skip this step and eat that stuff in all its chunky glory straight from the skillet. Feel free to add red pepper and Parmesan cheese to the finished product.