When you're awash in fresh tomatos and basil, and it's too hot to cook, this summer sauce is a wonderful way to use the excess. Its uses are almost infinite -- I use it to top bruschetta, as a sauce for pasta (with a grind or two of parmesan cheese), as a salad with some cubed mozzarella, as a pizza topping, or as the base for salsa (albeit with a basil instead of cilantro flavor). I bring home fresh tomatos from the farmer's market, and this is what becomes of the tomatos that are left over from the past week; if there are none left, well, I buy a few extra. A bowl of this keeps in the refrigerator for 2-3 days; I've never had occasion to see if it keeps any longer.

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