Fresh Tomato Sauce
(enough for one pound)
I discovered this recipe several years ago and it’s meant to be a part of an Eggplant Parmesan recipe, which is scrumptious. It’s time to make it again soon. The Eggplant Parmesan recipe had a footnote that the fresh tomato sauce could also be used with hot pasta adding goat cheese. I love it.
Drain in a colander for 20 minutes.
5 large tomatoes, seeded and finely diced. Remove to a large bowl and stir in:
1/2 cup fresh basil leaves, finely chopped
3 tablespoons extra virgin olive oil
2 cloves of garlic, finely minced
Salt and pepper to taste
1 1/2 cups crumbled chevre or goat cheese. Delicious… it becomes creamy on the hot pasta.
Let stand for at least 30 minutes. Serve the sauce at room temperature. If serving with hot pasta sprinkle each portion with :
1 to 2 teaspoons of balsamic vinegar.