Yield: 1 servings
|2 pounds||Ripe tomatoes; , up to 3|
|\N \N||Peeled and seeded|
|\N \N||(see instructions that follow)|
|1 large||Clov garlic; minced|
|3 tablespoons||Extra virgin olive oil; up to 4|
|1 tablespoon||Red wine or balsamic vinegar; up to 2|
|12 \N||Leaves fresh basil; minced|
|\N \N||Up to 15|
|\N \N||Freshly ground black pepper to taste|
|\N \N||Many additional additions and|
|\N \N||; embellishmen|
|½ pounds||Fresh mozzarella cheese|
|½ cup||Nicoise olives|
|½ cup||Minced red onion|
|½ cup||Minced fresh parsley|
|1 tablespoon||Minced anchovies; up to 2|
|1 tablespoon||Capers; up to 2|
|3 \N||Tablepsoons lightly toasted pine nuts; up to 4|
EMBELLISHMENTS, USE ALL
Preparation time: 15 minutes to prepare, plus at least 30 minutes to rest before serving Yield: 5 or 6 servings (plenty for ¾ pound dried pasta after it is cooked)
This is a simple uncooked tomato sauce to make in the heart of the tomato season. Use it for pasta or rice, or just serve it as an appetizer with some fresh, crusty bread to mop up the juices. (It's really that good!) 1) Cut the tomatoes into bite-sized pieces and place in a medium-large bowl. NOTE: You don't have to peel and seed the tomatoes if they are very small and "tight".
2) Add all other ingredients, and stir gently. Cover and let marinate--in the refrigerator or at room temperature--for at least 30 minutes.
3) Add room temperature sauce to hot pasta or rice, and serve right away.
TO PEEL AND SEED TOMATOES: * Bring a medium-sized saucepan of water to a boil, then lower the heat to a simmer.
* Core the tomatoes and drop them into the water for a slow count of 20.
(Or just count to 10 if they are quite ripe.) * Retrieve them and peel off and discard the skins. Cut them open and squeeze out and discard the seeds.
Recipe by: Adapted from "The Enchanted Broccoli Forest" Converted by MM_Buster v2.0l.