Late-season Tomato Sauce

1/2 of a large onion, chopped
3-4 cloves garlic, chopped
4-5 large-ish heirloom tomatoes (or more, as you like)
good handful (1/2 cup) torn basil leaves

Prepare a pasta you like (spaghetti would be great).

Meanwhile, sautée the onion and garlic in a pot with olive oil over medium heat until soft, about 10 minutes. Wash and coarsely chop the tomatoes (you can remove the skins if you like by boiling until they split, then putting immediately into an ice bath, but last night I was HUNGRY, people, and there was just no time). Add the tomatoes to the pot, and raise heat to high. Stir vigorously. As the tomatoes begin to break, you may add a little vegetable broth, or pasta water, for consistently. Bring to a boil and cook for a few minutes, then lower heat and simmer for as long as you have, at least 10 minutes.

Add salt and pepper to taste, and throw in the basil. Stir until wilted. Pour in heaping spoonfuls over your pasta and stir well to combine.

Serve very hot, with parmesan.

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