Ingredients Edit

  • 2 tbsp olive oil
  • 2 medium garlic cloves, chopped fine
  • 1½ lbs roma or other firm, ripe tomatoes, cored, halved, seeded, and coarsely chopped
  • 2 tbsp basil leaves, finely shredded
  • 2 tbsp Italian parsley, chopped
  • 2 tsp fresh oregano, finely chopped
  • 2 tsp fresh marjoram leaves, finely chopped
  • 1 tsp fresh rosemary leaves, finely chopped
  • pasta, thin to medium

Directions Edit

  1. In a large skillet, heat the oil over moderate heat.
  2. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs.
  3. Sauté just until the tomatoes' juices thicken, 7 to 10 minutes.
  4. Poor over cooked pasta.

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