This will make enough sauce for half-pound to one-pound of pasta, depending on preference.Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.
Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes - either fresh prepared as above or jar of puree, red-pepper flakes, and 1/2 teaspoon salt and simmer, covered, stirring occasionally, 45 minutes - 1 hour. Season with salt, to taste.
This a great base to which other vegetables and seasonings can be added:
Basil and organo are nice seasoning additions
Sauteed summer squash with feta and olives, mint is delicious.
Sauteed, cubed eggplant finished with a dollop of ricotta and garnished with basil.
Cooked, slivered greens (chard and the like) plus a can of white beans, chopped oregano and parmesan cheese.