This fresh-tasting sauce is wonderful over pasta. It's also a great use of your garden bounty!
- 5 medium tomatoes (about 1-1/2 pounds), chopped
- 1/4 cup snipped fresh basil
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Hot cooked pasta
- Grated Parmesan cheese
- In a large bowl, combine the tomatoes, basil, onions, garlic, oil, salt and pepper. Let stand at room temperature for 30-60 minutes, stirring occasionally. Serve with pasta. Sprinkle with cheese. Yield: 3 cups.
Originally published as No-Cook Herbed Tomato Sauce in Birds & Blooms June/July 1995, p55
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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