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2 cups tomato, seeded and coarsely chopped
In a bowl, combine well all the ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.
Note:
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly packed fresh parsley leaves, minced
3 tablespoons Parmesan cheese, freshly grated
3 garlic cloves, or to taste, minced
2 teaspoons salt
To remove the skins from the tomatoes easily, bring a pot of water to a boil, cut an "X" in the bottom of the tomatoes and drop them in for a few minutes.
My friends brought several lovely beefsteak tomatoes with them yesterday, so I thought to try a fresh sauce, rather than a cooked one, since we had plenty of pasta in the fridge, and it was kind of warm.