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RAW TOMATO SAUCE
Recipe By :MOLTO MARIO SHOW #MB5609
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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4 large beefsteak tomatoes or 10 large plum tomato -- (=
about 2-
8 ounces extra virgin olive oil
2 cloves garlic, -- thinly sliced
12 basil leaves, -- chiffonade*
1/4 tablespoon crushed red pepper flakes -- (optional)
Salt to taste
Chop the tomatoes into 1/2-inch cubes. Reserving the liquid.
Place tomatoes into a bowl. Add the olive oil, sliced 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 1/16-inch thick.
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