Magic Uncooked Tomato Sauce
This is as good as it gets.
4 tomatoes (2 pounds), cored but unpeeled
2 large red peppers, cored and diced (optional but please try them)
1/2 cup olive oil
2 cloves garlic (Only two? Who are we kidding?)
Splash of red wine vinegar
1 cup finely chopped parsley
Handful of fresh, fragrant basil leaves, cut into strips (stack, roll tightly, slice)
1 bunch scallions, cut into thin rounds including the green tops
Salt and pepper, to taste
Cut tomatoes into small chunks and put in the largest, shallowest bowl you own. Add peppers, olive oil, garlic and vinegar. Mix well, then add herbs and scallions. Add salt and freshly ground black pepper. Mix again then let sit for two hours (minimum!), mixing whenever you think of it. If you can let it sit for longer than four hours, refrigerate. Bring back to room temperature before serving.
This is wonderful on pasta, over spaghetti squash, or as a bruschetta topping.