Cooking From the Garden - Pasta with Fresh Tomato Sauce

From Alice Waters' Chez Panisse Pasta, Pizza & Calzone

7 large tomatoes
1 onion
4 cloves garlic
3-4 T. virgin olive oil
1 T. tomato paste
1 bay leaf
Several sprigs each fresh thyme, basil, parsley
Crushed red pepper

Score bottom of tomatoes and place in simmering water for approximately 1 minute.  Remove and peel, core and chop.  Dice the onion and garlic, then sauté in olive oil for a few minutes.  Add the tomatoes, tomato paste, bay leaf, chopped herbs, a pinch of crushed red pepper.  Simmer gently for about an hour and a half.  Add water as needed to keep from drying out.  Puree the sauce through a food mill, and taste for seasoning.  Season with salt to taste.

For the yellow squash:
Saute in oil, finish with salt, pepper and fresh tarragon.