| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Salads, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Dead-ripe tomatoe |
| 1 |
|
Sprig of basil |
|
|
Clove of garlic |
| 3/4 |
ts |
Salt |
|
|
Shredded parmesan |
INSTRUCTIONS
Place a pan containing 1/4 cup best olive oil per diner over medium heat.
Coarsely chop about 2 small or 1 large, dead-ripe tomatoes per diner. (I
don't peel them, but you could, if you prefer.) Mince a sprig of basil for
each diner, and one small clove of garlic for the whole. Place the
tomatoes, basil, and garlic in a pyrex dish (I use a 2-quart measure) and
add 3/4 teaspoon of salt. Stir gently until the tomatoes begin to give up
their juice. Just before the olive oil is hot enough to smoke, pour it
over the tomato mixture and stir to blend.
Serve on room temperature cooked pasta of your choice (my current favorite
is cappellini) with shredded parmesan on the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God grades on the cross, not the curve.”