Culinary Institute of New Orleans - Uncooked Red Sauce (Salsetta Rossa Cruda)

Culinary Insitute of New Orleans

Uncooked Red Sauce
(Salsetta Rossa Cruda)

1-1/2 lbs. mature, vine-ripened Plum Toamates (peeled, seeded and chopped)
8 Basil Leaves (large, finely shredded)
4 tbsp. Extra-Virgin Olive Oil
1 clove Garlic (small, finely chopped)
1/2 tsp. Salt
1/4 tsp. Black Pepper (ground)

Méthode:
Place the tomatoes in a colander over a bowl and let drain for about 30 minutes. Discard the tomato juice and combine the tomato flesh with the basil, oil, garlic, salt and pepper. Cover and leave for at least 1 hour, and up to 3 hours, before serving.