| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Low-fat |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Vine-ripened tomatoes |
| 2 |
c |
Tightly-packed basil |
| 1/2 |
c |
Tightly-packed Italian parsley |
| 2 |
|
Cloves minced garlic |
| 2 |
ts |
Balsamic vinegar |
| 2 |
ts |
Fresh lemon juice |
|
|
Salt (to taste — optional!) |
|
|
Freshly ground black pepper (to taste) |
INSTRUCTIONS
* Core the tomatoes and cut in half. Grill over very hot coals for only a
few minutes to take some of the colour and flavour. (Use oven broiler if
you don't have access to hot coals.) Remove from the grill and set aside to
cool. * Place basil, parsley, and garlic in a food processor. Process until
smooth. Add the tomato, vinegar, and lemon juice and process. Season with
the salt and pepper to taste. (I always leave out the salt and go heavy on
the black pepper)
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