Fresh Tomato Sauce

• 2 Tbsp. olive oil
• 6 cloves garlic, minced
• 8 large, ripe tomatoes, chopped (about 7 c.)
• 1/2 c. balsamic vinegar
• 1 Tbsp. chopped, fresh oregano
• 1 Tbsp. chopped, fresh basil
• 1 lb. angel hair pasta
• 3/4 c. grated Romano cheese
• salt and pepper to taste

1. Warm oil in large saucepan over medium heat.
2. Add garlic and cook for 2 minutes.
3. Stir in 5 1/2 cups of the tomatoes.
4. Stir in vinegar, oregano, basil, salt and pepper.
5. Bring sauce to a boil. Reduce heat to low and simmer for 20 minutes.
6. Add remaining tomatoes and remove sauce from heat.
7. Cook pasta in large pot of boiling water according to package directions.
8. Drain well and toss with half of the Romano cheese.
9. Pour sauce over pasta and toss again.
10. Top with remaining Romano cheese and serve.
11. Serves 6.

olive oil, garlic, tomatoes, balsamic vinegar, fresh oregano, fresh basil, angel hair pasta, romano cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5366 (may not work)