Fresh Tomato Sauce

1/3 c. olive oil (I only use about 2 Tbsp)
2 lbs roma tomatoes peeled, seeded, and cut into large dice
3 garlic cloves, chopped
1/2-1 tsp. salt (to taste)
1/4 tsp. red pepper flakes (or to taste)
15 fresh basil leaves
2 Tbsp. fresh parsley, chopped

To peel tomatoes, bring a large pot of water to boiling.  Cut a shallow X in the bottom of each tomato.  Place them in the boiling water for about a minute.  Remove the tomatoes and place in a bowl of ice water.  The skins should peel off easily.

Heat oil over medium heat in a medium sauce pan.  Add garlic and red pepper flakes.  Saute for a few minutes.  Don't let it burn.  Add the tomatoes and salt.  Bring to a low boil.  Reduce heat to medium low, cover with a lid, but leave it ajar.  Simmer for 30 minutes.  Remove from heat, chop basil and parsley and add to the sauce.

This sauce is good for pasta, pizza, or dipping.  It can turn out too watery if using the wrong type of tomato.  Sometimes I drain the sauce a little if that happens.