Uncooked Tomato Sauce

Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1⁄4 cup extra virgin olive oil
• 2  garlic cloves, minced
• 7  basil leaves, large
• 1⁄4 cup flat leaf parsley
• 4 -5  plum tomatoes (or 1 pint cherry or grape tomatoes)
• 1⁄2 teaspoon salt
•  pepper
•  sugar (optional, use up to 1 teaspoon for winter tomatoes)

Directions

1. Pour olive oil into a bowl, add garlic. Mince together the basil and parsley, add to bowl.
2. Dice tomatoes, or halve the grape tomatoes. Add to bowl. Season with salt, pepper and sugar if desired. Better if allowed to sit for a few hours before using.
3. Serve with crusty bread as bruschetta or on pasta.