Fresh Tomato and Herb Sauce

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            FOOD FUNNY
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Reader Martinus Meiborg writes, "As a Dutchman, I live in Normandy,
France. This sign is hanging on a wall in our local hairdresser's:
Sugar is what makes your coffee taste bad... if you don't put it in."

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            TODAY'S RECIPE
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If you held my feet to the fire I would probably admit that you could
make this sauce with canned tomatoes and dried herbs, but it wouldn't
be nearly as good. Be sure to use only the freshest, ripest tomatoes
when in season for best results.

Fresh Tomato and Herb Sauce

1/4 cup (60 ml) olive oil
2-4 cloves garlic, finely chopped
2 lbs (900 g) ripe tomatoes, chopped
1/4 cup (60 ml) chopped fresh basil
1/4 cup (60 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh oregano (optional)
1/2 tap (2 ml) chopped fresh thyme (optional)
Salt and freshly ground pepper to taste
Pasta of choice cooked according to package directions

Heat the oil in a large skillet over moderate heat and saute the
garlic for 1 minutes. Add the tomatoes and cook uncovered until the
sauce begins to thicken, about 15 minutes. Stir in the herbs, salt,
and pepper and toss with cooked pasta. Serves 4 to 6.
Received on Fri Mar 5 10:10:09 2004