This no-cook sauce is is possibly the freshest tasting and most frugal recipe I’ve made all summer long. In this version, diced roma tomatoes marinate in their own juices along with good olive oil, fresh garlic, Italian parsley, and a bit of jalapeno for just a little punch. Toss it with a pound of cooked pasta, top it with a little good Parmesan, and serve some warm bread alongside. Yum. Dinner is served!
As promised, here is the second sandwich in a series of five that I’m trying this week and next – I love this one. All you need is a toaster and a sharp knife! I served it with dill pickle spears, a big bowl of cherries, and handfuls of Sendik’s potato chips.
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