Thursday, August 22, 2013

Tomato Fresca Sauce

I intended to blog this in 2009 but I never got around to it.  I made it the other day, and you should, too.  You can't wait until next summer, you have to use the fresh tomatoes that you have RIGHT NOW!

Tomato Fresca Sauce
2 cups diced fresh tomato
1 tsp finely minced garlic
salt to taste
1 tbsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp good olive oil

Best to let it sit for at least an hour, but you can eat it right away if you have to. Cook about a pound of pasta, and right after you drain the pasta, toss it with the sauce. The hot pasta will heat up the sauce. It is really delicious with parmesan cheese.  I usually use a lot less pasta because I love tomatoes, so I would probably only make 8 ounces of pasta for this amount of sauce.

I know this is a vegetarian recipe, but I knew this would never fly as a meatless meal in my house, so I bought some Italian sausage links, cooked them and then sliced them, and tossed them in with the tomatoes and pasta. It was delicious. You can change the ratios if you like, more or less herbs or garlic.

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