Linguini with fresh tomato sauce

Chop some garlic coarsely and cook it in olive oil over over medium-high heat until it turns golden. Add chopped fresh tomatoes and salt and bring to a gentle simmer. Cook until the tomatoes break down, then add some chopped fresh basil and a bit of minced garlic and let simmer another minute or two before serving over linguine.

As accompaniments we had diced kohlrabi and carrots simmered in butter until crisp-tender and a big green salad.