Fresh Tomato Sauce with Rigatoni

4 cups chopped ripe tomatoes

1 tablespoon olive oil

3 minced cloves garlic

cup diced onion

cup chopped basil

1 tablespoon balsamic vinegar

teaspoon red pepper flakes

cup grated Parmesan cheese

Coarsely chop tomatoes and set aside. Heat olive oil in pan then saut onions and garlic until softened. Add tomatoes, basil, vinegar and red pepper flakes. Cook stirring periodically until tomatoes are heated through. Serve with cooked pasta.