Fruits of Fall

Who doesn't LOVE the taste of tomatoes, fresh out of the garden!! This sauce is an incredible one, savoring the flavors with a hint of garlic, fresh basil, and parmesan (no cook sauce, won't heat up your kitchen!--can be used on many foods, not just pasta---use your imagination)! (Giada's recipe):

Checca Sauce:

• 12 oz of cherry tomatoes, halved
• 3 scallions, coarsely chopped
• 3 garlic cloves
• 1 oz. piece of Parmesan cheese, coarsely chopped
• 8 fresh basil leaves
• 3 T. olive oil
• 4 oz fresh mozzarella, cut into 1/2 inch cubes
• 1/2 tsp salt
• 1/2 tsp black pepper.

In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil and oil, just until the tomatoes are coarsely chopped (do not puree'). Transfer the sauce to a large bowl. Stir in the mozzarella and 1/2 tsp each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.

Note: top on pasta, option add in roasted vegetables, such as carrots, zucchini, squash, pepper and onion. I will post a wonderful meatless "meat" loaf recipe, next time I make it, that you top with this.