Wednesday, July 8, 2009

I had several of the small, pear shaped tomatoes and decided to make some more Tomato with Basil Sauce and discovered a couple of additions. Adding these made it even better so thought I would share.

The chopper I use is one my sister-in-law recommended. It is a hand chopper but the blades rotate to give a better chop. The brand I have is Oxo but there may be others. The main idea is that it rotates with each chop. This is better than the food processor for a rough chop is better for this sauce. The tomato juice which drained from the chopped tomatoes was good to drink, at least I thought so. To peel these tomatoes easily, put them in boiling water for about a minute then drain and put in cold water. The peelings slip right off.

Tomato Basil Sauce or Salsa


3 cups chopped, fresh tomatoes
1/2 onion chopped
1 tbsp. fresh basil chopped
1 tbsp. extra, virgin olive oil
1 tsp. sugar
1 tsp. garlic powder
2 tsp. Italian seasoningsalt and pepper to taste
Parmesan cheese

4 cups of hot, pasta cooked with salted water (Fettuccine is our preference)

Optional - chopped bell pepper, diced celery , 1 small cucumber diced, 2 tbsp. red wine or balsamic vinegar.
I added the chopped cucumber and vinegar to this batch and it is even better.

You can adjust the seasoning to your taste and can add red pepper flakes or chopped jalapeno to heat up the flavor.

I keep it in the refrigerator and use it on peas, butterbeans, baked chicken, fish or whatever you want to add a fresh salsa to. It makes a good dip for crackers, toasted bread or taco chips.

To store, use glass jars if you use the vinegar.

Nuff said and enjoy,

The Georgia Peach

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