Summer Tomato Sauce
Ingredients
6 ripe plum (Roma) Tomatoes, cut into 1.4 inch slices 1/2 cup coursely chopped pitted black olives 3 scallions, 2 inches green left on, cut in thin diagonal slices 1 clove garlic, finely minced salt and pepper to taste 8 whole fresh basil leaves, sliveree 1/4 cup olive oil 1/2 lb. al dente pasta |
Directions
In a large bowl, combine the tomatoes, olives, scallions, garlic, salt, pepper and slivered basil. Gently toss in olive oil. Let rest. Serve at room temperature. Eleanor Smith |