Step 1

Bring a large saucepan of water to a boil. Meanwhile, score 2 1/4 pounds plum tomatoes by cutting through the skin lengthwise from stem end to the other end, scoring each tomato in 4 places. Place in a large heatproof bowl.

Step 2

When the water is boiling, pour over the tomatoes and let sit 1 minute. Drain off the hot water and add cold water to the bowl until the tomatoes are covered. Peel the tomatoes; the skins should slip off easily with a paring knife.

Step 3

Halve the tomatoes and scoop out the seeds. Finely dice the tomatoes and place in a colander set over a large bowl. Thinly slice 4 to 6 garlic cloves. Roughly tear 10 to 12 fresh basil leaves. Add the garlic and basil to the tomatoes, season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and toss to combine. Cover and let sit for about 1 hour.

Step 4

Transfer the drained sauce to another bowl. Drizzle with 3 tablespoons extra-virgin olive oil and toss to combine. The sauce is now ready to be tossed with cooked pasta (cook 12 ounces dried pasta), or used as a topping for bruschetta or focaccia.