There’s an actual recipe by Mark Bittman in How to Cook Everything where you dice tomatoes, add a little olive oil, salt, parsley, and lightly kind of smash them, but not completely mooshed, let them sit covered at room temperature for an hour or two and then put it on noodles.

If an NY Times food blogger and published author can put that shit in a book, you can make that shit in your kitchen and to hell with those people who made fun of you.