Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 Salsa Crudaó Italian Style 2 pounds ripe, locally grown tomatoes 2 tablespoons chopped fresh basil 2 large cloves garlic, smashed but left whole 2 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper to taste 1 pound pasta of your choice Core the tomatoes and squeeze out some of the seeds and juice. (You'll still have some seeds left but that's okay.) Slice, then chop the tomatoes into medium dice. Put in a small mixing bowl. Add the remaining ingredients except for the pasta. Stir, cover, and let sit at room temperature 1 hour. Taste and adjust for basil, salt, pepper, and garlic. The garlic flavor should be noticeable but subtle. Remove the garlic and discard. (The sauce can sit for a few more hours at room temperature if need be, but do not refrigerate.) Boil a large pot of water for pasta. Cook pasta until al dente and drain well. Put tomato sauce in a serving bowl and toss with pasta. Makes 6 servings. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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