Fresh Tomato Basil Sauce For Pasta:
The Italian Tradition

For a warm summer night this recipe is both satisfying and good to your appetite with little mess in the kitchen.

(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)

• 4 plum tomatoes( or any variety with few seeds and low moisture)
• 2 large garlic cloves, minced
• 1/8 cup extra virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 T. dried basil leaves or (1/2 cup fresh basil)
• 4 cups cooked gf/ef pasta
• 1/4 cup grated Parmesan cheese(cow, rice or soy),optional

Dip tomatoes in boiling water for approximately one minute. Transfer to cold water for one minute. Peel, quarter and core.Into a large bowl, chop tomatoes finely. Add the garlic, olive oil, salt, pepper and basil. Allow to sit at room temperature one hour for flavors to blend.Cook pasta according to package directions. Top with Parmesan cheese if desired. Add tomato basil sauce. Serve. Makes four servings.

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