You have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there.

Uncooked Tomato Sauce

6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 tablespoon minced shallot
1/2 medium onion, chopped
3 tablespoons coarsely chopped fresh basil
3 to 4 tablespoons balsamic vinegar
6 to 8 tablespoons olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)

1. Drain off and discard any liquid from the California tomatoes. Mix the California tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes.
2. Toss with hot pasta and top with grated Romano or Parmesan cheese, if desired.

Makes about 8 cups.

Recipe provided courtesy of the California Tomato Commission.