As summer approaches, Brie Goldman's picture-perfect tomato sauce recipe is just the ticket to experience the delightful sweetness and intense, fresh flavors of summer tomatoes. In this incarnation, the formula employs two kinds of tomatoes - robust beefsteak tomatoes and juicy cherry tomatoes - to craft a unique sauce with a lovely, bite-sized texture. The trick resides in a box grater, which proves indispensable in grating not only the tomatoes but also the garlic and Parmesan. Yet, if convenient, you can substitute the grater with a food processor that has a grater attachment.

The larger tomatoes, particularly if you can get your hands on some heirloom tomatoes, shine when grated into a sauce, while the cherry tomatoes offer surprising bursts of flavor and textural interest. The critical ingredient for this pasta dish is, naturally, the ripest and freshest possible tomatoes, as their taste can make or break the dish. Unlike its cooked counterpart, fresh garlic, grated to pungent perfection, is incredibly potent. For this recipe, we suggest just one clove. However, if you prefer a more garlicky punch, feel free to add an additional grated clove while marinating the tomatoes. For the most optimal taste, marinate the tomatoes at room temperature for a minimum of 30 minutes. If time allows, prolong the marinating time for a few hours, which will deepen the flavors.

To create this delightful dish, you'll need 2 1/2 pound of ripe beefsteak tomatoes, a garlic clove, a pint of cherry tomatoes, olive oil, red wine vinegar, kosher salt, cracked black pepper, angel hair pasta, unsalted butter, Parmesan cheese, thinly sliced basil, and crushed red pepper flakes.

Start by grating the beefsteak tomatoes into a large bowl. Then grate the garlic clove into the same bowl. Stir in the cherry tomatoes, olive oil, vinegar, salt, and pepper. Cover and allow the tomato mixture to rest at room temperature for 30 minutes to up to 4 hours. Adjust seasoning with more salt and red wine vinegar if needed.

Meanwhile, cook the pasta in a large pot of boiling water. Transfer the cooked pasta to the bowl with the tomatoes, and add butter, Parmesan, basil, and crushed red pepper flakes, tossing it all together until well combined. Serve in four bowls, each garnished with a drizzle of olive oil, extra grated Parmesan, and a sprinkle of sliced basil.