18 heirloom plum (paste) tomatoes, peeled, seeded, and chopped
1/2 to 1 cup of a very fine extra-virgin olive oil (be guided by your taste)
1/4 cup of chopped fresh basil leaves
6 cloves of garlic, chopped
1 teaspoon of salt
8 ounces of your favorite pasta
Put all the ingredients except the pasta in a glass or pottery bowl. Cover the bowl and let the sauce stand for a minimum of 4 hours and no longer than 8 hours on the kitchen counter.
Room temperature is important; it allows the tomatoes to bleed into the olive oil.
When ready, cook the pasta to al dente. Serve the pasta tossed with the sauce.
Serve with a very good bread so you can sop up every drop of the sauce.
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