At the market I found a little pint of mixed tomatoes: red, grape, green and red striated, and yellow. They called out to me, "We were meant to be sauce on your pasta!" The resulting sauce is perfect if you live on a farm. Upon rising, mix the ingredient, go out to the fields and come back to a perfectly flavored lunch. So here is what I did:
2 cups tomatoes, quartered
1/4 cup olive oil
1-2 tsp red pepper flakes
3 cloves garlic, smashed
salt and fresh ground pepper to taste
2-4 tablespoons capers
Combine oil, red pepper flakes and crushed garlic in a small bowl. Add tomatoes. Cover with plastic wrap and let sit on your counter for 1 to several hours to let the flavors meld. The tomatoes will give up a luscious juice. Just before serving, heat for 3 minutes in a hot skillet, turn off heat, add capers and serve over pasta (pictured here with spinach and chive linguine).