Fresh Summer Tomato Sauce

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   1. Bring a saucepan of water to a boil, and

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   blanch the tomatoes in the water for 30 seconds.

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   Then plunge the tomatoes into cold water (to stop the cooking). Drain the tomatoes, and peel them.

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   2. Remove the cores, and cut the tomatoes in

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   half. Remove as many seeds as possible, and drain off the juices. Dice the tomato pulp.

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   3. Combine the diced tomatoes with 1 tablespoon

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   of the olive oil in a mixing bowl. Add all the remaining ingredients, except the Parmesan, and toss to blend. (If not using the same day, cover, and refrigerate. Bring to room temperature before tossing with the pasta .)

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   4. To serve, add the remaining 3 tablespoons

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   olive oil and toss with hot pasta. Sprinkle with grated

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    Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.