Begin with garden-fresh, sun-ripened tomatoes of any and every variety. I usually plant some plum tomatoes for this, but by the end of the summer, I'm throwing all varieties into the pan. Clean the tomatoes and core them and put them in an 11X17 inch pan. Peel an entire BULB of garlic and scatter the cloves throughout the tomatoes. Douse with extra-virgin olive oil. Roast at 450 degrees for about a half an hour, until the whole house smells like summertime and the tomatoes are blistered. Pull the pan from the oven and sprinkle with fresh, whole basil leaves. Cover with foil and allow to cool until you can handle it comfortably. Carefully transfer everything (including the juices) to the blender. You'll have to bend in two batches. Whir it all together and pour it over hot pasta. This makes enough for 4 pounds of hearty pasta. I usually cook two pounds to feed my family. So, the other half gets poured into a gallon size zippered freezer bag and then frozen flat on the freezer shelf. In the middle of winter, thaw, heat, pour and remember the summer!