It's amazing how good the simplest dishes can taste if you make them out of premium-quality seasonal veggies. One great example is tomato sauce for pasta: it may taste good when you use canned tomatoes, but there's no comparison to the one made with seasonal fresh ones. I'm lucky to live practically next door to an organic farm that sell the best beefsteak tomatoes ever this time of the year. They're great for salads, ratatouille, and for all kinds of tomato-based sauces. I first cooked this sauce last summer, and it was a success! My family wouldn't believe me when I told them what was in it. "There must be something else! It can't be that simple!" Oh yes, it can..
So, for four hungry people 
you'll need two medium-sized onions, about 1 kg of tomatoes (I used to of those giant ones, each one weighing a bit less than 500 grams), 2-3 garlic cloves, olive oil, salt and pepper to taste, and any herbs you might want to use - my favourite ones being parsley, basil and oregano. This time I used rosemary from a friend's garden.
Sauté the chopped onions in olive oil over medium heat, then add garlic, and after a while peeled, chopped tomatoes and salt and pepper. You can add herbs already at this point - it's up to you! Then let simmer over medium or low heat for at least one hour, and serve with your favourite kind of pasta, topped with some Parmesan cheese and herbs.
The taste is slightly different if you're using butter instead of or in addition to olive oil. It's worth giving it a try!
