Uncooked Tomato Sauce
You have to let your own taste buds be your guide here. When you toss this together, add the smaller amounts of vinegar and oil, a little salt and pepper and a dash of Tabasco if you like. Taste and go from there.
6 medium to large California tomatoes, cut into large chunks
1 small garlic clove, minced
1 tablespoon minced shallot
1/2 medium onion, chopped
3 tablespoons coarsely chopped fresh basil
3 to 4 tablespoons balsamic vinegar
6 to 8 tablespoons olive oil
Salt and black pepper to taste
Tabasco sauce to taste (optional)
- Drain off and discard any liquid from the California tomatoes. Mix the California tomatoes with all the remaining ingredients. Let the mixture stand at room temperature for about 20 minutes.
- Toss with hot pasta and top with grated Romano or Parmesan cheese, if desired.
Makes about 8 cups.
Recipe provided courtesy of the California Tomato Commission.