Fresh Tomato and Basil Sauce



Fresh Tomato and Basil Sauce

Serves 3 or 4 and may be increased proportionately

This is the simplest raw sauce in the world and smells and tastes of summer. This is a guideline and not a recipe, but I do suggest keeping it simple for the first try. Good bread or a soup spoon are both suggested for the extra juices.

3 large dead ripe juicy tomatoes (not Roma, please)
EVOO to taste...I use a nice glug or two
3 or 4 large cloves of garlic, halved or mashed
sea salt to taste
hot pepper to taste
masses of fresh basil

Dice the tomatoes in small pieces into a large bowl about 2 hours before you plan to eat. Sprinkle with the salt, which is essential for drawing out the juices of the tomatoes, and add the garlic and hot pepper. Let stand for a couple of hours, remove garlic (the sauce will be plenty garlicky but you can mince if you prefer a stronger flavor). Add olive oil and lots of torn basil. Serve with pasta of your choice and plenty of Parmigiano Reggiano, fresh ricotta or small bits of fresh mozzarella if you prefer. The parmesan is our choice.

For more information, see: http://forums.delphiforums.com/cooks1/messages?msg=3160.1
Source: Marcia