Fresh Summer Tomato Sauce

1. 1

   Bring saucepan of water to a boil and blanch tomatoes in the water for 30 seconds.

2. 2

   Then plunge into cold water (to stop the cooking).

3. 3

   Drain tomatoes and peel them.

4. 4

   Remove cores and cut tomatoes in half.

5. 5

   Remove as many seeds as possible, and drain off juices.

6. 6

   Dice tomato pulp.

7. 7

   Combine diced tomatoes and 1 Tblsp.

8. 8

   of olive oil in mixing bowl.

9. 9

   Add all remaining ingredients except parmesan and toss to blend.

10. 10

    If not using the same day, cover and refrigerate.

11. 11

    Bring to room temperature before tossing with pasta.

12. 12

    To serve, add remaining 3 Tblsp.

13. 13

    olive oil and toss with hot pasta.

14. 14

    Sprinkle with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.