Wash the tomatoes and divide out one third. Take that third and pulse it in a food processor or heavy duty blender, (I use a Vitamix), until it’s frothy soup. If you like your pasta sauce particularly garlicky, you can add the clove of garlic here and pulse until fully pureed.
Core the other two thirds of the tomatoes and chop into ½ inch pieces.
Toss the chopped tomatoes into a mixing bowl with the pureed tomatoes, basil, garlic chives, tarragon, red wine vinegar, salt and pepper. If your tomatoes aren’t peak-of-the-season sweet and juicy, you may want to add the sugar. But ripe, in-season tomatoes should be sweet enough on their own.
Gently toss the mixture to fully incorporate and adjust seasoning to your personal taste. The tomato sauce can be prepared in advance and rest at room temperature until serving time.
Make the pasta according to the package instructions, cooking to al dente. (You can cook the pasta to full doneness if you prefer, but I find biting into a strand of spaghetti with just a hint of firmness at the center to be a far more sensual experience.)
Transfer the drained pasta and toss with the olive oil then top with the raw tomato sauce.
Serve warm or at room temperature with a sprinkle of parmesan. (I recommend a tablespoon per serving but adjust to suit your preferences.) If you like your sauce thick, you may want to strain out some of the tomato "water," as this sauce is quite thin. But you can serve the remaining tomato water as a palate cleansing soup--try it! It's delicious!