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Fresh Tomato Sauce
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Source: Elle Viviano
| 5-6 | fresh ripe tomatoes, (plum or pear type and round), peeled and chopped |
| 1 | garlic clove, crushed |
| 5-6 cloves | garlic, pierced to let the flavor come out |
| ½ to 1 cup | fresh basil, chopped |
| salt | |
| freshly ground pepper | |
| ½ cup | olive oil |
| Romano cheese, grated |
Put chopped tomatoes in a ceramic or glass bowl. Crush 1 garlic clove with salt. Add to tomatoes. Attach a toothpick to pierced cloves of garlic (in order to remove later). Add these to tomatoes. Add basil, salt, and pepper. Pour olive oil on top of tomatoes. Cover with plastic wrap and let sit at room temperature for a few hours. Remove garlic.
Cook pasta. Drain. Warm sauce briefly in microwave (about 1 minute), just to remove the chill. Toss some with pasta. Top with rest.
Serve with grated Romano cheese.
From Ellie Viviano.
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