RFCJ RECIPE ARCHIVE
Posted by : AKushner Uncooked Tomato Sauce - pareve
If any of you are like me, you have an abundance of tomatoes in the garden at this time of year. I would like to share with you one of my family's favorite ways of using them up. This recipe was originated by Lucy Waverman on the CityLine television show on the CTV network in Canada. Lucy Waverman is the resident chef on this program and I have successfully uses many of her recipes over the years. 8 tomatoes - skinned, seeds squeezed out and coarsely chopped (2 - 3) cups 2 cloves of chopped garlic 1/2 - 2/3 cup extra virgin olive oil 1 - 2 tsp red wine vinegar 1/4 cup chopped fresh basil salt and pepper to taste blend all ingredients and let sit on the counter at least 30 minutes. This is enough sauce for one pound of pasta, cooked. Pour the sauce over the drained hot pasta and toss with 1/2 cup of parmesan cheese. I always serve this sauce with angel hair pasta. The above mixture with less oil and no parmesan may also be used for bruschetta. Enjoy. Terri
