3 lg. ripe tomatoes, peeled, seeded & cut into 1/2 inch pieces
1 clove garlic, peeled & chopped fine
1 sm. onion, peeled & chopped fine
8 lg. basil leaves, washed, dried & chopped fine (or 1 tsp. dried basil)
1 tbsp. finely chopped fresh oregano or 1/2 tsp. dried
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried (chopped fine or rubbed between palm of hands)
1 1/2 tsp. salt
Freshly ground black pepper
1/2 c. olive oil
Juice from 1 lemon, strained

Place tomatoes in a bowl. Add all other ingredients and mix well. Cook, drain, and sauce the pasts with half the mixture. Toss and add remaining sauce. Serve immediately. Serves 4. For 1 pound of any pasta.

NOTE: This sauce can be prepared ahead of time and may be held at room temperature for as long as half a day. If made the day before, refrigerate the sauce but bring it to room temperature before adding to hot pasta. Although this sauce is best served as described above, we have taken this pasta dish in a covered casserole to picnic grounds and to the beach and it was delicious.