Using fresh tomatoes; variations on the theme.
Choose fully ripe, deep red, and richly flavored tomatoes for sauce, preferably a type, such as the plum tomato, that’s low in water. Fruit that’s too soft for salads can be used, but discard any with signs of decay; these give sauce an unpleasant flavor. If good fresh tomatoes are unavailable, substitute canned ones, whole or puréed.
Basic sauce