Checca Sauce - Fresh Tomato

By mariannefeldman

foodnetwork.com
from veronica's veggie "meatloaf" w/checca sauce - Giada
Checca Sauce:

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper

Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.

Ingredients

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Preparation

Step 1

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