| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime6 | 6 | servings | |
INGREDIENTS
| 2 1/2 | lb | Ripe tomatoes |
| 1/2 | c | Minced fresh basil; up to 1 |
| 1/4 | c | Olive oil; more if desired |
| 1 | md | Clove garlic; minced, up to 3 |
| Salt and freshly ground black pepper |
INSTRUCTIONS
MAKES 6 CUPS DAIRY-FREE This fresh sauce is delicious served over any short pasta shape. "If you mix it all together at 3p.m., it's ready to put on the pasta at 7p.m.," says Nell. Coarsely chop tomatoes (you should have about 6 cups) and reserve juice. Place tomatoes and juice in a large nonmetallic bowl. Stir in remaining ingredients and set aside at room temperature so flavors can develop. PER CUP: 121 CAL.; 2G PROT.; 10G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0 CHOL.; 17MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 50 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”