Fresh Pasta SauceUser Submitted Recipe
An uncooked tomato sauce for cold pasta
1 lb tomatoes (Roma or Globe)
1 Tbsp lemon juice
1/4 cup extra virgin olive oil
20 pitted kalamata olives
1 packet powdered Italian dressing mix
Remove the seeds from the tomatoes, if desired, and toss everything into a food processor. Process for 30-60 seconds until you have a sauce consistency and the chunks are reduced to desired size. Add more lemon juice if desired.
For a runnier sauce, use globe tomatoes. For a thicker sauce use roma tomatoes.
Serve over cold pasta. It's best if it sits with the pasta a few hours like a pasta salad. Also works well over fried eggplant. Makes about 3 cups.