Recipe - Raw Tomato SauceCategories: New, Text, Import, Raw Tomato Sauce
4 lg Beefsteak tomatoes or 10
large plum tomato
8 ounce Extra virgin olive oil
2 Cloves garlic,; thinly
cut or sliced up
12 Basil leaves,; chiffonade*
One fourth tablespoon Crushed red pepper flakes;
Salt to taste
Chop the tomatoes into 1/2inch cubes. Reserving the liquid.
Place tomatoes into a bowl. Add the olive oil, cut or sliced up garlic, basil
chiffonade and optional red pepper flakes, if desired.
Mix loosely with spoon. Note: do not add the salt until the moment it is to
be eaten, or the liquid from the tomatoes will pour out and leave your
sauce flat and lifeless.
Yield: 3 cups
* To chiffonade any leafy vegetable or herb, loosely roll 5 or 6 leaves
like a cigar and slice across the roll into ribbons about 1/16inch thick.
Recipe By :MOLTO MARIO SHOW #MB5609
Posted to MCRecipe Digest V1 #276
Date: Sun, 3 Nov 1996 23:59:27 0500
From: Meg Antczak firstname.lastname@example.org
Raw Tomato Sauce recipe makes 4 Servings
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