Marinated Tomato Sauce

  • 3 large (3″ diameter) ripe tomatoes
  • about 12-15 leaves of fresh basil
  • 1 large clove of garlic, minced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • lots of fresh black pepper
  • 1/2 pound mozzarella cheese, in small cubes
  • 1/2 pound (or more) spaghetti, linguine, rotini or whatever
  1. Cut the tomatoes into 1-inch chunks.
  2. Using a sharp heavy knife or cleaver, mince the fresh basil leaves.
  3. Combine all ingredients in a bowl, and let it stand at room temperature for about 1 hour before cooking the pasta.
  4. Cook pasta in plenty of boiling water until al dente. Drain, transfer to a serving bowl, and immediately add the room temperature sauce.
  5. Toss briefly and serve promptly.
  • She says for 1/2 lb. of pasta for 3-4 servings. Your mileage may vary.
  • A primary reason Steve and Nancy have a garden. Mmmmm.
  • See how much we’ve used that page of the cookbook (it also has our favorite pepper sauce recipe)
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