Something I have been making in class with green, turning red, San Marzano tomatoes. They are picked green to be eaten in salads because they have a cripsy sort of acidic flavor. They are not meant to be used as sauce until they are vine ripened in August!
Slice the tomatoes in half lengthwise and then into thin slices. Slice the garlic and heat in olive oil over high heat; when garlic is golden add tomatoes. Stir fry to get the tomatoes covered in oil and to really start to let them carmelize! Add torn basil and salt. Turn down heat to medium and let cook until the tomatoes fall apart.
Cook pasta in salted boiling water and save some of the water to thin the sauce before you drain the pasta. Add the cooked pasta to the sauce, heat together, and add Parmesan cheese.
The green tomato sauce is like a savory confit of tomatoes. It is also great with chucks of Parmesan cheese as an appetizer or served with roasted meats.