2 tb Olive oil
2 md Garlic cloves, chopped fine
1 1/2 lb Roma or other firm, ripe
-tomatoes, cored, halved,
-seeded, and coarsely
-chopped
2 tb Basil leaves, finely
-shredded
2 tb Italian parsley, chopped
2 ts Fresh oregano, finely
-chopped
2 ts Fresh marjarom leaves,
-finely chopped
1 ts Fresh Rosemary leaves,
-finely chopped
Pasta, thin to medium

In a large skillet, heat the oil over moderate heat. Add the garlic and, as
soon as it sizzles, stir in the tomatoes and herbs. Saute just until the
tomatoes juices thicken, 7 to 10 minutes. Poor over cooked pasta.