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Raw Tomato Sauce

What You Need

1 1/2 pounds plum tomatoes, chopped

1/3 cup diced fresh part-skim mozzarella

2 tablespoons chopped Kalamata olives

2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh marjoram

1/4 teaspoon salt

Freshly ground pepper, to taste


Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper. Let stand to allow tomatoes to release their juices, about 10 minutes. Serve over hot or room temperature penne pasta.

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