Spaghetti with Fresh Tomato Sauce

This is a wonderful summer recipe. It's great to make when you recieve a bag of tomatoes from someones yard.
I wanted to add it to the blog before I forget. Yes, I am hoping spring and summer some soon.

Spaghetti with Fresh Tomato Sauce
from "The Italian Kitchen" by Gabriella Mariotti

Serves 4

4 large ripe tomatoes
2 garlic cloves, finely chopped
4 tbsp chopped fresh herbs such as: basil, marjoram, oregano, or parsley
(I use basil and parsley)
2/3 cup olive oil
salt and pepper
1 lb spaghetti

1. Skin the tomatoes by placing in boiling water for 1 minute--no longer or they will become mushy.
2. Lift out with a perforated spoon and plunge into a bowl of cold water. Peel off the skins, then dry the tomatoes on paper towels.
3. Halve the tomatoes and squeeze out the seeds. Chop into 1/4 inch cubes and mix with garlic, herbs, olive oil, and seasoning in a non-metallic bowl. Cover and allow the flavors to mellow for at least 30 minutes.
4. Cook the pasta in plenty of boiling salted water.
5. Drain the pasta and mix with the sauce. Cover with a lid and leave for 2-3 minutes, toss again, and serve immediately.