No-Cook Tomato Sauce

2 pounds (7 to 8 medium) fresh tomatoes, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon ground black pepper
3 to 4 tablespoons balsamic vinegar
8 ounces dried pasta of choice (rotelle, penne, linguine)

In a food processor or blender, combine and process all ingredients except pasta to make a rough-textured sauce. Adjust flavors to taste.

Meanwhile, bring a pot of salted water to boil. Add pasta and cook according to package directions. Drain. Return pasta to pot and add sauce. Toss together over low heat about a minute to heat through. Serve with grated Parmesan cheese, if desired.

Serves 4.

- recipe from: California Tomato Commission