Heat wave spaghetti sauce

Yield: 1 batch

Measure Ingredient
6 larges Tomatoes; seeded coarsely chopped
½ cup Basil leaves; chopped
¼ cup Italian parsley; chopped
2 tablespoons Lemon verbena leaves chopped
3 \N Garlic cloves; minced
½ cup Olive oil
3 tablespoons Red wine vinegar
½ teaspoon Sugar
4 ounces Smoked gouda cheese; grated
\N \N Salt and pepper; to taste
1 pounds Spaghetti

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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