Great Spaghetti Sauce Cookoff: Heat Wave Spaghetti Sauce
December/January 1992
By Linda Ligon
One of the greatest trends in summer cooking is no-cook pasta sauces. This version had some interesting flavor complexities owing to the lemon verbena and smoky cheese, but we’d bet it would be good even without them.
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• 6 large tomatoes, seeded and coarsely chopped
• 1/2 cup basil leaves, chopped
• 1/4 cup Italian parsley, chopped
• 2 tablespoons lemon verbena leaves, chopped
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon sugar
• 4 ounces smoked gouda cheese, grated
• Salt and freshly ground black pepper, to taste
Combine all ingredients in a large glass bowl. Marinate at room temperature for at least 20 minutes. Ladle over 1 pound spaghetti and serve hot or at room temperature.
S. Vivian Grabatas
Ottawa, Ontario, Canada