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Beline Obeid
A simple summer sauce created to make a simple summer meal. photo by Annie Rouleau-Scheriff.

July 17, 2014
In the heat of summer, I enjoy foods served at moderate temperature.

I like to make sauces that are no-cook and ladled over just cooked pasta.

This week I made a simple fresh tomato sauce that's super easy to prepare and can sit out of the refrigerator while you wait for the pasta to cook. The "sit" time will give the flavors a chance to marry.

Simple Summer Tomato Sauce

2 cups cherry tomatoes, halved (or quartered if large)

1/2 cup sun dried tomatoes (packed in oil), chopped

1/3 cup chopped scallion

5 tablespoons olive oil

1 to 2 tablespoons balsamic vinegar

1 teaspoon sugar

1 tablespoon chopped fresh basil

salt and pepper to taste

Place prepared cherry tomatoes in a medium bowl and toss with sun dried tomatoes and scallions.

In a small bowl whisk together olive oil, balsamic vinegar and sugar.

Pour mixture over tomatoes and gently toss. Cover with plastic wrap and allow to sit out for an hour or so. Taste and season with salt and pepper then toss in fresh basil.

That's it.

Serve this flavorful sauce over just cooked pasta or a toasted baguette. Store extra sauce in the refrigerator.

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