|6 larges||Tomatoes; seeded coarsely chopped|
|½ cup||Basil leaves; chopped|
|¼ cup||Italian parsley; chopped|
|2 tablespoons||Lemon verbena leaves chopped|
|3||Garlic cloves; minced|
|½ cup||Olive oil|
|3 tablespoons||Red wine vinegar|
|4 ounces||Smoked gouda cheese; grated|
|Salt and pepper; to taste|
Combine all ingredients in a large glass bowl. Marinate at room temperature for at least 20 minutes. Ladle over spaghetti and serve hot or at room temperature.
The editors wrote: "One of the greatest trends in summer cooking is no-cook pasta sauce. This version had some interesting flavor complexities owing to the lemon verbena and smoky cheese, but we'd bet it would be good even without them." Recipe from S. Vivian Grabatas of Ottawa, Ontario, Canada in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec.
1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.
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