No Cook Tomato Sauce

Summertime in Kentucky means all of the fresh tomatoes 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. The lemon zest really adds a zip to it. It is a refreshing way to eat pasta in the summer. You have to use fresh basil but you can use dried rosemary if you need to, just cut amount you use  in half.  Serve with your favorite red wine, salad and crusty bread

Serves 4:

Ingredients:

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
1/2 teaspoons sea salt
1/3 cup olive oil
1 pound favorite long pasta, cooked ala dente according to package directions

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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