Alla Checca Sauce
8 med ripe Roma tomatoes
1/2 tsp sea salt
2 tsp minced garlic
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley
2 Tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper
Bring a large pot of water to a boil. Cut a shallow X in the tops of the tomatoes with a sharp knife. Drop the tomatoes into the boiling water for 2 minutes, then transfer to a bowl of ice water. Core and peel tomatoes.
Chop the peeled tomatoes. You should have about 4 cups.
Sprinkle the diced tomatoes with 1/2 teaspoon salt and mix well. Place salted tomatoes in a colander and allow to dry.
Combine the minced garlic, chopped basil, parsley, olive oil, black pepper and red pepper in a medium sauce pan. Add the drained tomatoes and heat until warm. Serve over pasta.
|Servings||6 (1/2 cup ea.)|