Put summer's tomato bounty to good use: In a blender or food processor, puree 4 ripe raw tomatoes with a couple of cloves of garlic and 1/4 cup of olive oil. Add 1 hand-chopped tomato to the mix for texture. Pour the (room temperature) sauce over a pound of cooked pasta and serve with a squeeze of lemon and freshly grated Parmesan. Salt to taste. Serves 4.