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.

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Ingredients:

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

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Directions:

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.

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Toss tomato mixture with cooked pasta and reserved pasta cooking water, if needed. (use penne, farfalle, or campanelle pasta)