Make this sauce in high summer, when the best sun ripened fresh plum or Roma tomatoes are in season. Serve with fine to medium strands of pasta such as angel hair or spaghetti.

1 2/3 lb. Roma tomatoes
1/4 c. olive oil
4 med. garlic cloves, finely chopped
1/2 c. packed finely shredded fresh basil leaves
1 1/2 tsp. dried oregano
1 tsp. salt

Bring a large saucepan of water to a boil. With a small, sharp knife, remove the core of each tomato and lightly score its skin into 4 segments. Put the tomatoes in the water and parboil for 30 seconds, then lift them out with a slotted spoon.

When the tomatoes are cool enough to handle, peel off their skins. Cut each in half horizontally and with your finger or the handle of a teaspoons, scoop out and discard the seeds. Coarsely chop the tomato pulp.

In a large skillet, heat the olive oil over moderate heat. Add the garlic and saute' for about 1 minute. Add the tomatoes, raise the heat, and saute' then just until their juices thicken, about 5 minutes.

Add the herbs and salt; simmer about 1 minute more. Pour over cooked pasta. Serves 4 to 6.