| 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.
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