Recipes

Fresh From the Garden sauce
  • Ingredients
  • 1-1/2 cups chopped ripe tomatoes
  • 1/4 cup diced peeled cucumber
  • 1/4 cup chopped seeded green bell pepper
  • 1/4 cup chopped trimmed zucchini
  • 1/4 cup chopped scallions
  • 1 ear corn, husked, kernels cut from the cob
  • (uncooked), about 1/2 cup
  • 1 medium carrot, peeled and coarsely shredded
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons diced radishes
  • 6 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt, or to taste
  • freshly ground black pepper to taste
Directions
  1. Combine the tomatoes, cucumber, green pepper, zucchini, scallions, corn, carrot, parsley, basil, and radishes
  2. Add the oil, vinegar, garlic, salt, and pep- per; toss to blend
  3. Let stand, covered, 20 minutes before using
  4. This sauce can be made ahead and refrigerated, but should be eaten the same day as made
  5. Toss sauce with hot pasta and serve at once
  6. Serves 4.


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