-Take the skins off of 6-8 tomatoes by cutting a big X on the bottom of each tomato and submerging them in boiling water for 5 minutes.

-Peel each tomato from the bottom up, then chop them into chunks.

-Heat 2 TBS extra virgin olive oil in a medium saucepan.

-Put 2 cloves of garlic through a press, then add to the hot oil, stirring for 1 minute.

-Add the tomatoes.

-Finely chop up ¼ bunch of fresh parsley or a large handful of basil and then add it to the tomatoes.

-Season with sea salt, freshly ground black pepper and some red pepper flakes if desired.

-Serve with pasta (Linguini? Orchetta?) and some good quality grated Parmesan cheese.