Fresh Tomato Sauce
- Vegetable recipes
- Gluten free
- Lactose free
- Peanut free
Toss this fresh uncooked sauce of ripe and juicy tomatoes with 1 lb (500 g) of hot cooked pasta for a quick dinner. Sprinkle the dish liberally with grated pecorino or Parmesan cheese before serving, if desired.
Ingredients
- 2 cloves garlic
- 2 anchovy fillets, (or 1 tsp/5 mL anchovy paste)
- 3 cups (750 mL) seeded chopped ripe tomato
- 1/2 cup (125 mL) black olives, pitted and coarsely chopped
- 2 tsp (10 mL) chopped fresh oregano (or 1/2 tsp/2 mL dried)
- Extra-virgin olive oil
- pepper and salt
Preparation
Using chef's knife, mince garlic and anchovies together to form paste.
In bowl, toss chopped tomatoes with garlic paste, olives, oregano, 2 tbsp (30 mL) oil, ΒΌ tsp (1 mL) pepper, and pinch of salt; let stand just until juices are released, about 10 minutes.
In bowl, toss chopped tomatoes with garlic paste, olives, oregano, 2 tbsp (30 mL) oil, ΒΌ tsp (1 mL) pepper, and pinch of salt; let stand just until juices are released, about 10 minutes.
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