A raw tomato sauce with a multitude of uses.

• Can be used as a bruschetta topping, add red pepper flakes and drain off liquid before using.
• Can be tossed with 1 pound cooked pasta, served slightly warm or chilled.
• Great served as an accompaniment for grilled fish or chicken.
• Wonderful in an omelet or over poached eggs instead of hollandaise.
• Keep a batch in your fridge and Use your own imagination for tasty ways to enjoy this refreshing summer treat.

4 ounces extra virgin olive oil
1 pound very ripe tomatoes
2 cloves garlic, finely chopped
1 teaspoon salt (or to taste)
1/2 teaspoon coarsely ground black pepper
10 leaves fresh basil, chopped
2 tablespoons chopped parsley

Coarsely chop the tomatoes and place in a bowl. With a gloved hand or potato masher further crush to release some of the juices. Add the remaining ingredients and mix well, allowing to marinate at room temperature for 2-3 hours before using. If making a day ahead, refrigerate after preparing and bring to room temperature next day prior to use.

Per Serving (excluding unknown items) 304 calories 29g fat 3g protein 12g carbohydrate 6g dietary fiber 0mg cholesterol 548 mg sodium.

Exchanges:1/2 grain(starch) 1 vegetable 5 1/2 fat.