Tomato Sauce With Rotini

• 4 pounds ripe tomatoes
• 4 tablespoons coarsely chopped, fresh oregano leaves or 4 teaspoons dried leaves
• 1/2 cup coarsely chopped fresh parsley
• 8 cloves garlic
• 1 13 cups fresh basil leaves, tightly packed
• 23 cup good-quality olive oil
• Freshly ground black pepper to taste
• 3 pounds rotini or other spiral macaroni
• 2 cups finely grated fresh Parmesan cheese

1. Cut tomatoes into large chunks; remove seeds.
2. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth.
3. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
4. Cook rotini according to package instructions until al dente in one or two pots of boiling water.
5. Drain and serve while piping hot, with sauce either at room temperature or cold.
6. Pass the cheese around.

tomatoes, oregano, fresh parsley, garlic, fresh basil, olive oil, freshly ground black pepper, rotini, parmesan cheese

Taken from cooking.nytimes.com/recipes/3694 (may not work)