| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Cheese, Seasonings, Italian, Sauces |
1 |
Batch |
INGREDIENTS
| 6 |
lg |
Tomatoes; seeded coarsely chopped |
| 1/2 |
c |
Basil leaves; chopped |
| 1/4 |
c |
Italian parsley; chopped |
| 2 |
tb |
Lemon verbena leaves chopped |
| 3 |
|
Garlic cloves; minced |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Sugar |
| 4 |
oz |
Smoked gouda cheese; grated |
|
|
Salt and pepper; to taste |
| 1 |
lb |
Spaghetti |
INSTRUCTIONS
Combine all ingredients in a large glass bowl. Marinate at room temperature
for at least 20 minutes. Ladle over spaghetti and serve hot or at room
temperature.
The editors wrote: "One of the greatest trends in summer cooking is no-cook
pasta sauce. This version had some interesting flavor complexities owing
to the lemon verbena and smoky cheese, but we'd bet it would be good even
without them."
Recipe from S. Vivian Grabatas of Ottawa, Ontario, Canada in "Great
Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan.
1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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