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SALSA DI POMODORO RUSTICA




Source of Recipe


Mrs_Chef


Recipe Introduction


(uncooked tomato sauce)


List of Ingredients




3 pounds (3 to 4 large) red, ripe tomatoes
2 cloves garlic, peeled
1/2 c. fresh basil leaves, coarsely chopped and loosely packed, reserve several small leaves
for garnish.
1/4 c. chopped parsley, loosely packed
1/3 c. olive oil, plus additional oil for the cooked pasta (optional)
Salt and freshly ground pepper to taste.



Recipe



Blanch tomatoes 10 to 20 seconds in boiling water, rinse in cold water. Remove skins.
Core tomatoes and cut in half and squeeze out seeds.. Chop tomatoes into 1 inch pieces.
Using a food processor with the motor running, drop garlic cloves into processor to mince, leave garlic in and add
1/3 of chopped tomatoes, all of the basil, parsley, 1/3 c. olive oil, salt and pepper and process until smooth.

Add remaining tomatoes to processor and pulse several times until a salsa-like consistency is achieved.

Prepare pasta as you prefer. Toss with a little olive oil to keep from sticking together.
Top with the sauce, grated parmesan and garnish with the reserved basil.

Note:: Serve sauce at room temperature. Two tablespoons of gorgonzola cheese may be added to tomato mixture
before processing. Makes 6 large serving when using a pound of pasta.

I added a little tomato paste to my sauce as my tomatoes were not the best. (Little pale)
I used penne pasta.