Recipes

Tomato & Olive Sauce
  • Ingredients
  • 6 fresh medium tomatoes, diced
  • 2 bunches fresh basil, shredded
  • 1/2 cup chopped parsley
  • 3 sun-dried tomatoes, chopped
  • 2 tablespoons pine nuts, toasted
  • 1/2 log Montrachet cheese, cut in small pieces
  • 1/2 cup ripe olives, cut in half
  • salt and freshly ground black pepper to taste
  • 1 tablespoon Herbs de Provence
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Dijon-style mustard
  • 3 garlic cloves, minced
Directions
  1. Combine fresh tomatoes, basil, parsley, sun-dried tomatoes, pine nuts, Montrachet, olives, salt, pep- per and Herbs de Provence in a large bowl and set aside
  2. In a small bowl or blender, combine the oil, vinegar, sugar, mustard and garlic; blend well and set aside
  3. Toss tomato and oil mixtures with hot pasta in a large heated bowl
  4. Serves 4.


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