Fresh Summer Tomato Sauce - tomatoes

Method

• Bring saucepan of water to a boil and blanch tomatoes in the water for 30 seconds.
• Then plunge into cold water (to stop the cooking).
• Drain tomatoes and peel them.
• Remove cores and cut tomatoes in half.
• Remove as many seeds as possible, and drain off juices.
• Dice tomato pulp.
• Combine diced tomatoes and 1 Tblsp.
• of olive oil in mixing bowl.
• Add all remaining ingredients except parmesan and toss to blend.
• If not using the same day, cover and refrigerate.
• Bring to room temperature before tossing with pasta.
• To serve, add remaining 3 Tblsp.
• olive oil and toss with hot pasta.
• Sprinkle with grated cheese.