Alla Checca Sauce

By pammons

Ingredients

• 8 medium ripe Roma tomatoes
• 1/2 teaspoon sea salt
• 2 teaspoons minced garlic
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper

Details

Adapted from canyonranch.com

Preparation

Step 1

1. Bring a large pot of water to a boil. Cut a shallow X in the tops of the tomatoes with a sharp knife. Drop the tomatoes into the boiling water for 2 minutes, then transfer to a bowl of ice water. Core and peel the tomatoes.
2. Chop the peeled tomatoes. You should have about 4 cups.
3. Sprinkle the diced tomatoes with 1/2 teaspoon salt and mix well. Place salted tomatoes in a colander and allow to dry.
4. Combine the minced garlic, chopped basil, parsley, olive oil, black pepper and red pepper in a medium sauce pan. Add the drained tomatoes and heat until warm. Serve over pasta.

Makes 6 (1/2 cup) servings, each containing approximately:
50 calories
7 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
1 gm. protein
212 mg. Sodium
1 gm. fiber