Salsa Crudaó Italian Style There is nothing that brings out the flavor of ripe, locally grown tomatoes more than an uncooked pasta sauce. Some versions call for peeling the tomatoes, but I prefer to simply core them and squeeze out some of the seeds. To our way of thinking, this needs no cheese, but you may want to have some Parmesan around for guests to gently add. Makes 4 Servings.
	Ingredients: 2 pounds ripe, locally grown tomatoes 2 tablespoons chopped fresh basil 2 large cloves garlic, smashed but left whole 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 1 pound pasta of your choice
	Instructions: 1. Core the tomatoes and squeeze out some of the seeds and juice. (You'll still have some seeds left but that's okay.) 2. Slice, then chop the tomatoes into medium dice. 3. Put in a small mixing bowl. 4. Add the remaining ingredients except for the pasta. Stir, cover, and let sit at room temperature 1 hour. 5. Taste and adjust for basil, salt, pepper, and garlic. The garlic flavor should be noticeable but subtle. 6. Remove the garlic and discard. (The sauce can sit for a few more hours at room temperature if need be, but do not refrigerate.) 7. Boil a large pot of water for pasta. Cook pasta until al dente and drain well. 8. Put tomato sauce in a serving bowl and toss with pasta.

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