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Tidewater Kitchen 8-10 cored, peeled and chopped tomatoes (directions for peeling are under the cheese, tomato and onion pie recipe) 1 qt. ice cubes 1 cucumber, peeled 2 celery ribs, sliced 1 carrot, sliced 1 red pepper, sliced 1 T. sea salt 1 pinch cayenne pepper Combine all ingredients and blend in a blender until smooth. Chill for 2 hours before serving. Sometimes I like to add V-8 low sodium juice. LINGUINE with TOMATOES and BASIL Serves 4-6 I first had this uncooked sauce in California. Such a recipe could only be a result of hot, lazy days and abundant ripe tomatoes. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. This is delicious and easy! 4 large ripe tomatoes cut into 1/4inch cubes 1/2 lb. Brie cheese, rind removed and torn into irregular pieces 1 cup fresh basil leaves, cut into strips 3 garlic cloves, pressed 1 cup extra virgin olive oil

1/2 t. salt 1/2 t. freshly ground pepper 1 (16 oz.) package linguine Freshly grated imported Parmesan cheese Combine tomatoes, Brie, basil, garlic, olive oil, 1/2 teaspoon salt and pepper in a large serving bowl. Prepare at least two hours before serving and set aside, covered, at room temperature. Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of olive oil. Add the linguine and boil until tender but still firm, 8 to 10 minutes. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese. FRESH TOMATO SAUCE with ANGEL HAIR PASTA Serves 4 8 oz. angel hair pasta 4 garlic cloves, minced 1/2 t. dried crushed red pepper

Uncooked tomato pasta sauce is subtle and deliciously refreshing.


September 2013 ttimes web magazine  
September 2013 ttimes web magazine  

Tidewater Times September 2013