Fresh, Uncooked Tomato Sauce
by Kate Heyhoe
Summer's brightest stars, fresh, ripe tomatoes, shine in this refreshing, instant sauce. In winter, when fresh tomatoes lack flavor, simply use good quality, canned, diced tomatoes.
2 large (1-1/2 pounds) ripe tomatoes, seeded and chopped
2 green onions, chopped (white and green parts)—optional
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon grated Parmesan
Freshly ground pepper to taste
Mix together all ingredients about 1 hour before use to allow the flavors to blend. Serve on warm pasta.
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created February 2003