- grated parmesan cheese
- grated parmesan cheese
- coarse salt
- chopped fresh parsley or 2 tablespoons fresh basil
- cooked garbanzo beans
- freshly ground pepper
- garlic powder
- oregano
- dry crushed red pepper
- shredded mozzarella cheese
- ground beef
Per serving: 267 calories, 8 g fat, 3 g fiber
- dry white wine
- extra-virgin olive oil
- chopped fresh parsley
- chopped fresh chives
- finely chopped onion
- bulk hot Italian sausage
- broccoli florets
- dried rigatoni pasta
- grated parmesan cheese
- chopped fresh parsley
- oregano
- bay leaf
- water
- olive oil
- butter or 2 tablespoons margarine
- grated parmesan cheese
- extra virgin olive oil
- baby fresh spinach
- freshly grated parmesan
- Herb & Balsamic Vinaigrette
- olive oil
- balsamic vinegar
- white wine
- salt
- extra-virgin olive oil
- chopped fresh flat-leaf Italian parsley or shredded fresh basil
- coarse salt
- freshly grated black pepper
- Whole flat-leaf Italian parsley or basil leaves
- Grated Parmesan cheese
This sauce is a nice departure from the standard, hearty, slow-cooked version. The freshness of the ingredients and the piquant spice of the garlic create a nice balance of intense flavors. This recipe is a great way to use up tomatoes that have been lingering in the garden or on the counter for a hair too long. The marinating with all the herbs and oils ‘cooks’ the tomatoes down a little, giving the sauce body and fullness.
This Uncooked Tomato Sauce would also make a great bruschetta topping, dip for flat bread/pita or as the base for a Tuscan soup.
- extra virgin olive oil
- Salt and pepper to taste
- basil
- Salt and pepper to season
2 October 2010 —-A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
I also added the fresh cranberry beans that I had from the farm.
- water
- Freshly ground pepper
- extra virgin olive oil
- Freshly grated Parmesan for serving