The Dish | Basil & Tomato No-Cook Summer Sauce

This recipe is a staple in the Heafey house.  As summer approaches, and the tomatoes are at their best, I probably I make this once a week.  My boys call it Italian salsa because although its a pasta sauce, we love it on grilled chicken, sauteed shrimp, as a bruschetta topping — and of course on scrambled eggs.  This will keep in the refrigerator for about 5 days before the basil starts to turn – but it never lasts that long here.

INGREDIENTS:

• 2 baskets cherry tomatoes (any type) washed and cut in half
• 4 cloves garlic finely chopped
• 12-14 basil leaves roughly chopped
• 1/3 cup olive oil
• salt/pepper to taste
• 1 8 oz container of small balls of mozzarella cheese (optional, best if making pasta)

DIRECTIONS:

• Mix all ingredients in glass bowl and make sure you really salt and pepper generously. 
• Let sit a few hours before serving so all the tomatoes natural juices begin to make the sauce. 
• If making pasta its best on a thin pasta noodle.