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Homemade Pasta and Salsa Cruda

August 25, 2011

We still have lots of beautiful tomatoes on the way, but I decided to play it safe and save some seeds. As a result, I had a lot of halves of tomatoes with no seeds. This seemed like a good opportunity to make tomato sauce. I choose a no-cook recipe from Mark Bittman’s How to Cook Everything. I used the traditional egg pasta recipe from the same book to make some fettuccine. My one complaint is that the noodles were a bit heavy. Other than that it made for a delicious meal!

Green Zebra

Jaune Flamme

Ace 55

Tomato Halves with Seeds Removed

Salsa Cruda: Tomatoes, Basil, Garlic, Olive Oil, Salt, Pepper

First Batch of Pasta

Pasta with Salsa Cruda

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