Fresh Tomato Sauce

Summertime in Kentucky means all the fresh tomatoes  and fresh basil you can eat and I love it. I use to make a similar sauce that you would cook but this is much tastier and lighter. It also keeps you from having to heat up the kitchen during our hot summers. The lemon zest really adds a zip to it. You have to use fresh basil but you can use dried oregano and rosemary if you need to. Just use a fourth the amount of the fresh.

Serves 4:


3 large tomatoes, diced into 1/2 inch pieces

1 clove garlic, finely minced

8 large basil Leaves, julienned

1 teaspoon fresh rosemary, minced

1/2 teaspoon freshly ground black pepper

1 lemon, zested and juiced

1 small onion, minced

1 tablespoon fresh rosemary, finely minced

11/2 teaspoons sea salt

1/3 cup olive oil

1 pound favorite long pasta, cooked ala dente according to package directions


Place tomatoes in bowl

Add all other ingredients and mix well

Let sit room temperature for at least 4 hours

Toss with cooked pasta

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