Uncooked tomato sauce

UNCOOKED TOMATO SAUCE

SALSA CRUDA DI POMODORO Is a traditional Italian recipe made with uncooked tomato sauce. So it is recomended to choose the best and brightest tomatoes availables.!!!

Serves: 4
Time:10 minutes

Nutricional Value per serving:

276Calories; 10g Protein; 5g Fat; 48g Carbohydrates; 0 Cholesterol; 308mg Sodium; 8g Fiber

4 or 5 large tomatoes, coarsely chopped
1 cup cooked chickpeas
1/4 cup chopped basil (sliced chiffonade-style)
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon olive oil
l tablespoon balsams vinegar
3/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese (optional)

For this uncooked tomato sauce recipe it is recomended to use conchiglie pasta type (medium shells) or orecchiette since them retain very well chunky sauces...

Directions

Place the chopped tomatoes in a colander and let drain for about 1 minute, stirring at least once.

Transfer the
tomatoes to a large serving bowl and combine with all of the remaining ingredients except the pasta and cheese. Let stand at room temperature until the pasta is ready.

In a large saucepan, bring 3 quarts of water to a boil over medium-high heat. Place the shells in the boiling water, stir, and return to a boil. Cook until "al dente" or for 9 to 11 minutes, stirring occasionally.

Drain the pasta in a colander and shake well to remove the excess water.

Fold the shells into the tomato sauce and serve at once. If desired, offer the Parmesan cheese as a condiment at the table.

To cut chiffonade-style, stack and roll the basil leaves into a cigarlike shape. Slice the leaves widthwise, creating thin "ribbons".

Check for other very low-fat recipes like this Uncooked Tomato sauce