Friday, October 14, 2011

Tomato Pesto Sauce

Ladle this over pasta and serve at room temperature. It can also be spread on bruschetta, grilled fish or chicken. Top a thick slice of toast with proscuitto, a poached egg and a little of this sauce. When tomatoes are plentiful, use with peel on. To intensify the flavor, add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra virgin olive oil
1 T and 1 teaspoon balsamic vinegar
Ssea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Preparing the sauce:
Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.


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