tomcat

^Sorry, Leeds....when you mentioned not having mozzarella, I thought you were referring to the second recipe (the pasta salad) I posted. The first, of course, requires parmesan.

AO: Never heard of Tiger Sauce. Just a little lemon squeeze does me. I do, however, follow the grilling method you posted, with the exception that I grill the flesh side for a few mminutes to get the grill burn lines, then turn the salmon over to the skin side for a longer exposure to the heat.

Ok folks, pencils at the ready? Here's...

TOMCAT'S TOMATO AND BASIL SAUCE (an uncooked sauce) (#3)

1 kilo dead ripe, really red tomatoes (or as near as you can find)
11/2 cups chopped sweet basil leaves
3 tblspns wine vinegar (sherry vinegar is best...available at Villa)
60-80 grms capers (I prefer more, others prefer less)
1/2 cup olive oil
to taste salt and freshly ground pepper
500 grms linguine

Prepare tomatoes by making a shallow cross at the bottom of each and putting them in boiling water for 15-30 seconds. The skins should come off easily. Chop the tomatoes and put them in a colander to drain. Put the tomatoes, oil and basil in a (covered) bowl and allow to marinate at room temperature for a few hours. Then, add the vinegar, capers, salt and pepper. Let the sauce marinate for another hour. Cook and drain pasta (I like linguine with this sauce) and toss with a tablespoon or two of olive oil in the colander. Put the pasta in serving bowls. Diners add as much sauce as they like from a central bowl.

Simple to do and possessed of outstanding flavor. Add some grated parmesan if you like, though it isn't usually recommended for uncooked sauces. I also sprinkle on some crushed hot pepper flakes I brought from the States. God, my mouth is watering already!

As with recipe #2, this sauce is difficult to attribute as I've seen it (or variations) in a number of cookbooks....my own Sainted Grandmother had a very similar recipe.

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