1 lb. (3 to 4 medium) fresh
California tomatoes, coarsely chopped
1 Tbs. olive
oil
3/4 tsp. each salt and sugar
1/2 tsp. ground pepper
1 1/2 to 2 tsp. balsamic vinegar
Preparation Instructions
In a food processor or blender, combine and process
all ingredients to make a rough-textured sauce. Adjust
flavors to taste. Makes about 1 1/2 cups sauce.
Monday-Friday Variations
Add the following to 1½ cups sauce:
Monday: ¼ cup chopped fresh basil
Tuesday: ¼ cup
chopped Greek or Italian olives and 1½ tsp.
finely
grated orange peel
Wednesday: ½ cup crumbled feta cheese and ¾ tsp.
finely chopped fresh or dried rosemary
Thursday: 3 tbsp. toasted peanuts
and 4-6 thin slices prosciutto, cut into bits
Friday:
3 tbsp. capers and 2 tbsp. chopped parsley
