Pasta with Homemade Tomato Sauce

Method:

1. Core and chop two-thirds of the tomatoes. 
2. With the remaining tomatoes, halve these down the middle and discard the tough top part where the tomatoes met the stem.
3. With a grater over a large bowl, using the largest holes rub the cut sides of the tomatoes. Leave the tomato pulp in the bowl and discard the skin.
4. Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, several twists of freshly ground black pepper and the pressed garlic to the bowl. Mix well and let the mixture marinate while you cook the pasta.
5. Bring a large pot of salted water to boil and then cook the pasta just until al dente. Reserve a cup of the pasta cooking water before draining.
6. Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and about ¼ cup of the pasta cooking water. Cook over medium-low heat for 1 to 2 minutes, gently tossing often, just long enough for the tomatoes to soften slightly and for the tomato water to coat the pasta.
7. Remove from heat and toss with Parmesan (optional) and basil. Serve immediately.