From Tomato Casual
Makes about 1cup of
sauce
4 tomatoes, stemmed and quartered
4 garlic cloves
1 onion, quartered
1 bell pepper, rough chopped
vinegar and sugar to taste
salt and pepper to taste
4 garlic cloves
1 onion, quartered
1 bell pepper, rough chopped
vinegar and sugar to taste
salt and pepper to taste
Place the vegetables in a blender and puree until smooth.
(If needed, puree in batches.) Place the puree into a saucepan and heat to a
simmer. The sauce should separate into a foam and liquid, then settle into a
coarse liquid. Cook until reduced by half. Push the sauce through a fine mesh
sieve, then heat again. Cook to desired thickness, then season to taste with
salt, pepper, vinegar and sugar. Serve with grilled chicken, pork, beef, or
fish.
This recipe does not have to be cooked. For those who prefer raw, this is a delicious sauce or marinade!
Summer Pasta with Gazpacho Sauce
Ingredients
1 pound Whole Grain Pasta
1 Cucumber, peeled, seeded and diced
1 large firm-ripe Hass avocado, peeled, pitted, and
diced
1 yellow bell pepper, seeded and diced
1/3 cup chopped fresh cilantro leaves
6 ounces Cotija or ricotta salata cheese, crumbled
Directions
In a large pot of boiling salted water, cook pasta according
to package directions until al dente; drain.
In a small bowl, combine cucumbers, bell pepper, avocado,
cilantro, and the remaining 1/4 teaspoon salt.
While pasta is hot, add to tomato mixture and toss to
combine.
Divide pasta into shallow serving bowls. Top each with
cucumber mixture, dividing evenly; sprinkle with cheese.
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-Mary