I tried this recipe twice. The first time we followed it exactly. It certainly tasted good enough--especially for the ease of preparation. It seemed a bit flat though. So we made it again. The second try we combined the tomatoes (using whole canned ones and crushing them worked very well) and the garlic and the basil. We waited to add the really good olive oil until serving it (we could smell it and taste it then) and also we added a squeeze of fresh lemon juice. This brought it together for our taste. This is a very good base with endless variations to be had. Four-and-a-half stars, if I could.