Saturday, May 12, 2012

Tomato-Gazpacho Sauce

Homemade Tomato-Gazpacho Sauce
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

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

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

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.

No comments:

Post a Comment

Thank you for visiting Mary's Kitchen and taking the time to comment! Please do not leave links in comments. They will be deleted.
Have an awesome day!