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Summertime No-Cook Tomato Sauce

September 10, 2011

If you have lots of ripe tomatoes, here’s an easy way to use them up.

4 large ripe tomatoes, halved, seeded and cut into ¼-inch chunks

¼ cup extra-virgin olive oil

2 Tbsp minced fresh basil

1 clove garlic, pressed

salt and pepper to taste

Mix all the ingredients.  Let sit for 30 minutes. Toss with hot, drained pasta (such as penne, farfalle, or fusilli).

No cheese needed (it’s not often I’d say that!) However…

This is also good with chopped Kalamata olives and mint and crumbled feta cheese.

Recipe from The America’s Test Kitchen Family Cookbook




From → Pasta and Sauces

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