2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or 28-ounce canned plum tomatoes, with juice, chopped
1/4 cup olive oil
2 cloves garlic, finely minced
1/4 cup basil leaves, finely chopped
1/4 cup parsley, finely chopped
Salt and pepper
VARIATIONS: Add 3 tablespoons sundried tomatoes, minced Stir in 1/3 cup pesto. Stir in 1/2 cup pitted black kalamata olives.