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Uncooked Tomato Sauce (Weir)
Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large ripe tomatoes; red or yellow -- diced
1 garlic clove -- minced
2 tablespoons chopped fresh basil
1/2 small red onion -- diced
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
coarse salt
freshly ground black pepper
Place all of the ingredients in a large bowl and mix. Leave at room
temperature for at least 2 hours before serving.
The sauce can be refrigerated but should be brought to room temperature
before using. Serve over fresh hot pasta; use the same day you make it.
Makes about 3 cups; analysis per 1-cup serving.
[Per serving: 74 calories (61% from fat), 5 grams fat (1 grams sat. fat), 8
grams carbohydrate, 1 gram protein, 12 mg sodium, 0 mg cholesterol, 17 mg
calcium, 2 grams fiber.]
Notes: Tested by Susan Selasky for the Free Press Test Kitchen
http://www.freep.com/fun/food/qtside29.htm July 29, 1998
Kitpath@earthlink.net 8/27/98
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