Olive oil, and a whole head of garlic. A pan full of tomatoes — cherry and full-size — which I didn’t bother to peel. Salt and pepper.
I added a can of tomato paste to thicken it up, and ran it through the VitaMix to make the skins disappear. In went a very large handful of chopped basil.
It had a lovely, fresh flavor. The skins were undetectable. Even though the tomatoes weren’t all top-notch (some were tasteless, a couple weren’t quite ripe), the end product was.