2 tb Olive oil

2 md Garlic cloves, chopped fine

1 1/2 lb Roma or other firm, ripe

-tomatoes, cored, halved, -seeded, and coarsely -chopped 2 tb Basil leaves, finely

-shredded 2 tb Italian parsley, chopped

2 ts Fresh oregano, finely

-chopped 2 ts Fresh marjarom leaves,

-finely chopped 1 t Fresh Rosemary leaves,

-finely chopped Pasta, thin to medium

In a large skillet, heat the oil over moderate heat. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute just until the tomatoes' juices thicken, 7 to 10 minutes. Poor over cooked pasta.