This basic fresh tomato sauce is best in the summer when tomatoes are in season, but using my technique for semidry tomatoes it is also delicious to use winter greenhouse tomatoes. Add greens such as spinach or swiss chard if desired and feel free to play with the fresh herbs, chive or oregano would work well too.
1 1/4 cups fresh cherry tomatoes
2 cups semidry cherry tomatoes***
3/4 cup Fior di Latte mozzarella, julienned
1/2 cup grated Parmiggiano Reggiano cheese
1 onion, finely chopped
1 clove garlic, left whole
1/4 cup good quality extra virgin olive oil
sea salt and fresh pepper to taste
2 handfuls fresh basil, roughly choppped
Cooked pasta, enough for 4 servings.