2 tb Olive oil
2 md Garlic cloves, chopped fine
1 1/2 lb Roma or other firm, ripe
-tomatoes, cored, halved, -seeded, and coarsely -chopped 2 tb Basil leaves, finely
-shredded 2 tb Italian parsley, chopped
2 ts Fresh oregano, finely
-chopped 2 ts Fresh marjarom leaves,
-finely chopped 1 t Fresh Rosemary leaves,
-finely chopped Pasta, thin to medium
In a large skillet, heat the oil over moderate heat. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute just until the tomatoes’ juices thicken, 7 to 10 minutes. Poor over cooked pasta.