Sunday, May 25, 2008

Garden of Eden Sauce

Garden of Eden Sauce
I was paging through the latest edition of Cooks Country Magazine. This recipe was a Grand Prize Winner of the pasta sauce contest. As I considered the ingredients I thought to myself that we have an abundance of the ingredients during the summer months as well as all year long but nothing is better than a tomato fresh fresh from the vine. On a hot day what could be easier than a no cook pasta sauce. This recipe is enough for one pound of pasta.
2 large tomatoes, cored and chopped
1 yellow or orange bell pepper, seeded and chopped
1 medium cucumber, seeded, peeled and chopped
8 ounces fresh mozzarella cheese, cut in 1/2" chunks
2 scallions, sliced thin
1/2 cup chopped fresh basil
1 teaspoon salt
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Combine tomatoes, bell pepper, cucumber, cheese, scallions, basil, and salt in large bowl. Whisk oil, vinegar, garlic, cumin, and oregano in a small bowl. Pour oil mixture over tomato mixture and toss to coat. Cover and let stand for one hour at room temperature.
Toss tomato mixture with cooked pasta and reserved pasta cooking water, if needed. (use penne, farfalle, or campanelle pasta)


Beverly said...

This sounds wonderfully refreshing! I'd like to try it in July or August. I noticed fresh basil is in the recipe twice. Is this correct?

Dine With Donna said...

That was an error and thank you for bringing this to my attention. I have it corrected. I thought of you when I posted this recipe and the availability of the wonderful fresh Celeryville produce. This almost make you salivate just thinking about those fresh flavors! It just doesn't get any better!