This is a simple uncooked tomato sauce to make in the heart of
the tomato season. Use it for pasta or rice, or just serve it as an
appetizer with some fresh, crusty bread to mop up the juices. (It's
really that good!)

BASIC
SAUCE:
2 to 3 pounds ripe tomatoes, peeled and seeded (see instructions
that follow)
1/2 teaspoon salt
1 large clove of garlic, minced
3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons red wineor balsamic vinegar
About 12 to 15 leaves fresh basil, minced
freshly ground black pepper to taste
MANY OPTIONAL ADDITIONS AND EMBELLISHMENTS
(Use some or all--or none):
1/2 pound fresh mozzarella cheese, in small cubes
1/2 cup Nicoise olives
1/2 cup minced red onion
1/2 cup minced fresh parsley
1 to 2 tablespoons minced anchovies
1 to 2 tablespoons capers
3 to 4 tablepsoons lightly toasted pine nuts