The joy of summer is fresh tomato sauce.
Cut up a few Cherokee Purple tomatoes.
Mince garlic - I used Georgian Fire.
Chop lots of basil and parsley.
Add freshly ground black pepper and a splash of olive oil.
Serve at room temperature over hot buttered/oiled pasta.
Serve with cheddar cheese.
And in this case, we added pitted Calamata olives.
Yum.
Perfect for a warm summer day.
1 comment:
You've been busy! I like to add capers to my fresh pasta sauce. Enjoy! Looks really good.
Post a Comment