Marinated tomao sauce

Peel and seed the tomatoes (optional - not necessary for smaller ones): Bring a meduim saucepan full of water to a boils, then lower heat to a simmer. Core the tomatoes while you wait for the pot to boil, then drop them into the water for a slow count of 20. drain and rinse them, peel off the skin (should be a little wrinkly now). Cut them open, squeeze out the seeds and chop coarsly shop them, then place into a large-ish bowl. Add all other ingredients (all, none, or some of the optional ingredients) and let marinate for at least half an hour. Serve over pasta or rice, or as an appetizer with a good crusty bread to soak up the juices. AWesome recipe for summertime when it's too hot to cook after 10 am. You can put up the tomatoes and pasta at breakfast time and have it all done in less than half and hour. Then you won't havew dinner hanging over your head all that long hot day.

The Enchanted Broccoli Forest

5-6

30

2-3pounds ripe tomatoes

1 + cloves garlic, minced

2-3 T balsamic vinegar

2-15 leaves fresh basil, minced

3-4 T extra-virgin olive oil

black pepper, preferably freshly ground, natch

Optional additions and embelishments

1/2 lb. fresh mozzerellla, in small cubes

a handful of nicoise olives

1/2 c minced red onion

1/2 c minced fresh parsley

3-4 T Pine nuts

1-2 Tcapers

1-2 T anchovies