Make Your Own Marinara Sauce

2 pounds fresh, ripe tomatoes, peeled, seeded and coarsely chopped, or 1 (28-ounce) can whole tomatoes, with juice, crushed between your fingers

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1/3 cup extra virgin olive oil

3 cloves garlic, halved

6 sprigs fresh basil (see note)

Pinch red pepper flakes (optional)

6 sprigs fresh parsley

Salt and pepper, to taste

Add all ingredients to large saucepan and bring to simmer over medium-low heat. Simmer, uncovered, until sauce thickens, about 10 minutes. Pass through a food mill or puree in food processor. Taste and season again if necessary with salt and pepper. Makes enough sauce for 1 pound of pasta.

Note: If fresh basil is not available, many marinara recipes advise against using the dried herb. Just omit basil from the sauce.

Adapted from "Joy of Cooking" (Scribner; $30)