Fresh Summer Tomato Sauce

From my collection of handwritten recipes.

• Ready In: 11 mins
• Serves: 2
• Yields: 1 tomato sauce

Ingredients

• 2  large  ripe tomatoes
• 4  tablespoons olive oil
• 1⁄4 cup  chopped fresh basil
• 1⁄4 cup  chopped scallion
• 1  tablespoon  chopped fresh oregano
• 2  garlic cloves, minced
• 1⁄4 teaspoon salt
•  fresh ground pepper
•  fresh grated parmesan cheese, for garnish

Directions

1. Bring saucepan of water to a boil and blanch tomatoes in the water for 30 seconds. Then plunge into cold water (to stop the cooking). Drain tomatoes and peel them. Remove cores and cut tomatoes in half. Remove as many seeds as possible, and drain off juices. Dice tomato pulp. Combine diced tomatoes and 1 Tblsp. of olive oil in mixing bowl. Add all remaining ingredients except parmesan and toss to blend. If not using the same day, cover and refrigerate. Bring to room temperature before tossing with pasta. To serve, add remaining 3 Tblsp. olive oil and toss with hot pasta. Sprinkle with grated cheese.