We had an over-abundance of very ripe tomatoes. So...fresh, no-oil pasta sauce: Chop about 2/3 of your tomatoes (may core and seed if you wish, but the seeds don't bother me). Cut the rest of the tomatoes in half and grate over the large holes of a grater. Discard the skins. Make a paste of sea salt and garlic. Mix the paste with the tomatoes, lots of chopped fresh basil, and freshly grated black pepper. Let stand for at least 15 minutes. Serve on whole-grain, thin spaghetti. This dish was wonderful with roasted asparagus and mushrooms (no oil needed to roast vegetables if you use parchment paper - just vegetable broth, balsamic vinegar, and herbs/seasonings of your choice).
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