It's that wonderful time of year here in New England. FRESH TOMATOES...everywhere. Here's a super quick, super easy sauce recipe. It is great over pasta, as bruschetta, on rice, as a salad and etc.:About 6 large, ripe tomatoes
2 tbsp extra virgin olive oil
1 large clove garlic
salt/ pepper.
optional:
10 or so torn fresh basil leaves (add right before serving)
1 cup diced (small) cubed or shredded mozzarella (add when preparing)
Romano or Parmesan cheese
Mince the garlic and add it along with the salt, pepper and oil to a large bowl. Rough chop the tomatoes and add them (seed if you wish). Stir well and cover. Leave at room temperature for at least two hours and up to about four hours, stirring occasionally. Serve as desired.
No comments:
Post a Comment