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I wanted to do a light tomato sauce with some pasta recently when I was craving a fresh but satisfying dinner. Something about light tomatoes, olive oil and some lemon just makes summer feel right. For this recipe, I consulted good old Martha Stewart for my sauce. It's raw and ready in minutes. Perfect for a quick, painless meal. 

I used four roma tomatoes. I diced two of them by hand into small cubes and ever-so-gently pulsed the other two in a blender until close to pureed by still pretty chunky.  Mix with some chopped basil, parsley and garlic. Combine with olive oil and the juice of one small lemon (Martha didn't use lemon, I went rogue). After some salt and pepper, I felt it still needed a bit of flavor so I added about a teaspoon of balsamic vinegar. Mix with your favorite GF pasta and you're set for dinner and leftovers for lunch!

 

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