Easy, Breezy Tomato Sauce

The recipe can't get any easier than this...just mix the sauce up and let it sit on the counter. There is the option of changing the sauce with the addition of different types of cheese, Pesto, Tapenade or Prosciutto -- or -- use all of them if you so choose! This serves 1 lb dried pasta. The best type of pasta is short, ridged types like penne and rigatoni.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 2  lbs tomatoes, cored and cut into 1/2-inch dice (about 3 large for 4 medium, or a mix of different types of tomatoes)
• 1⁄2 cup olive oil
• 1⁄3 cup fresh parsley, chopped (or basil or both)
• 1  tablespoon fresh thyme, chopped
• 1  teaspoon garlic, minced
• 1  teaspoon kosher salt (more to taste)
• 1⁄4 teaspoon black pepper (more to tate)
• 1  pinch red pepper flakes

Directions

1. Combine all of the ingredients in a large bowl; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.
2. Toss the sauce with the just cooked pasta. Adjust the seasonings and serve immediately.
3. Options: Cheese: Add 1 cup parmesan plus 1/4 - 1/2 lb of one of the following: Feta, crumbled - Asiago, grated - Maytage, chopped, Gorgonzola, chopped - fresh mozzarella, diced, - fresh goat cheese, crumbled.
4. Tapenade: Mix 1/3 cup of tapenade in the sauce.
5. Basil Pesto: Mix basil pesto into the sauce -- about 1/4 cup.
6. Pancetta or Prosciutto could be added.