There are literally endless variations to uncooked tomato sauce. Here is a basic recipe to serve four, plus a bunch of variations. You can seed and peel the tomatoes if you wish, but since I usually make this on very hot summer days, I often can't be bothered.

Remove the stem end of the tomatoes and discard. Chop the tomatoes coarsely and place in a glass or stainless steel bowl. Crush and peel the garlic, then chop finely and add to the tomatoes. Stem the basil, tear coarsely, and toss with the tomatoes and garlic. Add the olive oil (and vinegar if using) and toss again. Let the mixture rest at room temperature for 30 minutes to 2 hours. Cook the pasta and drain it. Season the tomato sauce with salt and pepper and add to the pasta. Serve immediately.

Variations

Mint: Use 1/2 cup of julienned mint leaves instead of the basil.

Feta: Add 3/4 cup feta cheese, cut into half centimetre cubes, to the sauce.

Mozzarella: Add 250 g fresh mozzarella or bocconcini, and add the balsamic or red wine vinegar.

Chilli: Add 1 serrano or jalapeno chilli, seeded and minced, with the garlic, and use 1/2 cup coriander leaves in place of the basil.

Olives: Reduce the amount of tomatoes to 750 g and add a cup of kalamata olives which you've crushed, deeseeded, and roughly chopped. Use 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh basil, and 1 teaspoon fresh thyme leaves instead of the bunch of basil.

Capers: Add a couple of tablespoons of capers, a handful of pitted chopped olives, and 150 g diced fresh mozzarella.

Pernod: Dice one medium fennel bulb and add it to the sauce, along with 1-2 tablespoons of Pernod.