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Uncooked
Tomato Sauce
| 6 medium to large tomatoes, cut into large
chunks
1 small garlic clove, minced ½ medium onion, chopped ¼ c coarsely chopped fresh basil 2 to 3 T balsamic vinegar 3 to 5 T olive oil salt and black pepper to taste tabasco sauce to taste (optional) Drain off and discard any liquid from tomatoes. Mix tomatoes with all remaining ingredients. Let mixture stand at room temperature for about 20 minutes. Toss with hot pasta and top with grated Romano or Parmesan cheese. Makes about 8 cups sauce. Los Angeles Daily News
Tuesday, August 21, 2001
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