Recipe by Star Pooley
"A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta!"
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tomatoes, seeded and diced
chopped fresh basil
salt to taste
grated Parmesan cheese
Excellent recipe, however it needs just a little more zip. Don't forget to add half a minced red onion (or more to taste). That really complements the tomato flavor. Salt needs to be about half a teaspoon and a hint of freshly ground black pepper. Also, if you're in a hurry or out of fresh tomatoes, the canned tomatoes actually substitute quite well. You can buy whole canned and chop them yourself or buy them already diced. Just make sure you buy the "no salt added" kind or you'll have to adjust the salt in the recipe. Oh, and I think 1/4 cup of olive oil was fine since I am not too fond of oily textures. I would just add an extra tomato or two to have enough sauce. FABULOUS fresh recipe and I like to also use it as a dip on occasion...sort of an Italian salsa.
According to the USDA, all raw fruits and veggies that have been cut or peeled should be refrigerated within two hours to prevent possible food-borne illnesses. Yes, tomatoes are higher in acids than other foods, but they CAN become infected with bacteria. The best-practice for safe food handling of cut tomatoes is to refrigerate within two hours and within one hour if room temperature is 90 degrees F or higher. Since 76,000,000 people (76 million- this is not a typo) get sick with food-borne illness each year in the USA and 5,000 of those people die it is a good idea to be safe instead of taking chances. As few as 10 bacteria can make you sick, and bacteria can double every 20 minutes at room temperature. 10 accidental bacteria sitting in your tomatoes and olive oil now can become over 5,000 bacteria in 3 hours and over 40,000 in 4 hours. Please be safe with food. Want to check my facts? Need more information? Go To: http://lancaster.unl.edu/food/mypyramid-food-safety_files/frame.htm
This recipe was perfect for the fresh tomatoes I picked out of my garden. I didn't have time to let the sauce 'sit' and it still tasted great. I did slightly alter the recipe. I used penne for my pasta, reduced the the garlic to 1 clove and added 1/2 lb boiled shrimp to the finished product -- which helped to make it a bit more hearty for my family.
So good! Very simple fresh ingredients produce a great dish. I used 1/4 c. of olive oil and cherry tomatoes cut in half. I also used more garlic, 1/2 tsp. of salt and 1/4 tsp. of crushed red pepper flakes along with the fresh basil. I put it in tupperware so I could toss it a few times over the course of a few hours. It went great over angel hair pasta.
unbelievably simple, elegant, and tasty! proportions were perfect....should let sauce sit for at least 4-6 hours to macerate and blend flavors. I will make this again and again during the height of the tomato season. this recipe does not tolerate substitutions....it wouldn't be the same with canned tomatoes or dried basil.
Simple, homey and delicious classic Italian dish. Something you can put together in minutes and turn out something sensational! I never bother with the marinating part - it's just as good skipping that step. This time, however, I took it a step further and added shrimp, cooked scampi style with a little white wine, lemon juice, fresh parsley and more garlic!
This is addictive! I let the mixture sit on my counter the full 10 hours. The hot pasta (I used mini penne) mellows the garlic just enough. Very refreshing, and super simple to make (and eat!!). Also good reheated.
I was amazed at how good this was. Just a few simple ingredients provided a wonderfully light yet tasty dish. I'll definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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