Marinated Tomato Sauce – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Sami	Veg02	1	Servings

INGREDIENTS

2	lb	Ripe tomatoes, up to 3
		Peeled and seeded
		see instructions that
		follow
1/2	t	Salt
1		Clov garlic, minced
3	T	Extra virgin olive oil, up
		to 4
1	T	Red wine or balsamic
		vinegar up to 2
12		Leaves fresh basil, minced
		Up to 15
		Freshly ground black pepper
		to taste
		Many additional additions
		and
		embellishmen
1/2	lb	Fresh mozzarella cheese
1/2	c	Nicoise olives
1/2	c	Minced red onion
1/2	c	Minced fresh parsley
1	T	Minced anchovies, up to 2
1	T	Capers, up to 2
3		Tablepsoons lightly toasted
		pine nuts up to 4

INSTRUCTIONS

Preparation time: 15 minutes to prepare, plus at least 30 minutes to
rest before serving Yield: 5 or 6 servings (plenty for 3/4 pound  dried
pasta after it is cooked)  This is a simple uncooked tomato sauce to
make in the heart of the  tomato season. Use it for pasta or rice, or
just serve it as an  appetizer with some fresh, crusty bread to mop up
the juices. (It's  really that good!)  Cut the tomatoes into bite-sized
pieces and place in a medium-large  bowl. NOTE: You don't have to peel
and seed the tomatoes if they are  very small and "tight". Add all
other ingredients, and stir gently.  Cover and let marinate--in the
refrigerator or at room  temperature--for at least 30 minutes. Add room
temperature sauce to  hot pasta or rice, and serve right away.  TO PEEL
AND SEED TOMATOES: * Bring a medium-sized saucepan of water  to a boil,
then lower the heat to a simmer.  Core the tomatoes and drop them into
the water for a slow count of  20. (Or just count to 10 if they are
quite ripe.) Retrieve them and  peel off and discard the skins. Cut
them open and squeeze out and  discard the seeds.  www.molliekatzen.com
2/99  Recipe by: Adapted from "The Enchanted Broccoli Forest"
Converted by MM_Buster v2.0l.

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