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| Delicate fresh no-cook tomato sauces like this one are a perfect foil for fresh poached shellfish tossed with spaghetti, linguine, or fettuccine. Ingredients 3 large ripe red or yellow tomatoes, diced 1 garlic clove, minced 2 tablespoons chopped fresh basil 1/2 small red onion, diced 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon extra virgin olive oil coarse salt freshly ground black pepper to taste Method Place all of the ingredients in a large bowl and mix together. Leave at room temperature for at least 2 hours before serving. Use the sauce the same day that you make it. Refrigerate but bring to room temperature before serving. |
| Uncooked Tomato Sauce |