- chili powder
- ground cumin
- dried oregano
- extra-virgin olive oil
- chopped fresh flat-leaf Italian parsley or shredded fresh basil
- coarse salt
- freshly grated black pepper
- Whole flat-leaf Italian parsley or basil leaves
- Grated Parmesan cheese
This sauce is a nice departure from the standard, hearty, slow-cooked version. The freshness of the ingredients and the piquant spice of the garlic create a nice balance of intense flavors. This recipe is a great way to use up tomatoes that have been lingering in the garden or on the counter for a hair too long. The marinating with all the herbs and oils ‘cooks’ the tomatoes down a little, giving the sauce body and fullness.
This Uncooked Tomato Sauce would also make a great bruschetta topping, dip for flat bread/pita or as the base for a Tuscan soup.
- extra virgin olive oil
- Salt and pepper to taste
Salsa Verde is one of the most versatile sauces to have in your culinary repertoire. Besides pairing with beef, it is excellent with fish and chicken as well as vegetables, especially roasted carrots or potatoes. It should keep for a few days in the refrigerator if covered well with plastic wrap, so feel free to make the full amount below.
- finely chopped flat-leaf parsley
- finely chopped chives
- finely copped tarragon
- large pinch of salt
- grinds of pepper