Title: Uncooked Tomato Sauce
Categories: Sauce Pasta
Yield: 4 Servings
| 1/2 | c | Olive oil; extra virgin |
| 2 | tb | Garlic; chopped |
| 2 | tb | Basil; fresh, chopped |
| 1/4 | c | Parsley; fresh, chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper; freshly ground |
| 1 | lb | Plum tomatoes;(4-5) |
| 4 | tb | Butter |
Into a large glass bowl or jar, pour the oil and add the basil, garlic and
parsley. Core and cut the tomatoes in half and gently squeeze out the
seeds. Dice the tomatoes. Add them with the salt and pepper to the jar or
bowl. Cover tightly with plastic wrap and refrigerate for 2 days or leave
at room temp for several hours to use the same day. Cook pasta according to
directions and toss with butter. Just warm the sauce and toss with hot
pasta. ***This is great when it10th too hot to cook and those tomatoes are
just begging you from the garden. Make a big batch and keep it on hand for
company.