Created by Carol Frazzetta

Serves 4
Prep time 15 minutes

Is there anything more delightful than a sweet summer tomato? I look forward to making this fresh, uncooked sauce every year with my just-picked tomatoes and fresh herbs from my garden.

2 1/2 pound fresh, ripe red tomatoes at room temperature
2 to 3 cloves fresh garlic cloves, minced
1/4 cup finely chopped onion
1/3 cup fresh basil leaves, ripped
2 tablespoons fresh oregano leaves
1/4 cup coarsely chopped fresh Italian parsley 1/3 cup extra virgin oil
1/4 cup freshly grated parmesan cheese or 1/4 cup gorgonzola cheese
Kosher salt and freshly ground black pepper to taste
Big pinch of sugar or to taste
1 pound of spaghetti or pasta of your choice
Fresh herbs to garnish

Combine the tomatoes, garlic, onion, basil, oregano, parsley, oil, parmesan or gorgonzola cheese, salt, pepper, and sugar in a food processor or blender. Blend thoroughly or pulse for a coarse consistency. Taste for seasoning and adjust. Let sit for at least 30 minutes to an hour. Serve sauce at room temperature over just-cooked pasta.

If prepared ahead and refrigerated, make sure you bring it back to room temperature before serving.

This recipe is in my first book Carol’s Cafe Pasta Sauces. This book is available for purchase directly from Carol Frazzetta for $10.00 including shipping. carolscuisine@aol.com or on Amazon.com. If you would like the book autographed, just tell me a little about you or who it is for as a gift before I send it to you.