{"id":821,"date":"2009-03-18T07:09:12","date_gmt":"2009-03-18T15:09:12","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=821"},"modified":"2009-03-18T07:09:12","modified_gmt":"2009-03-18T15:09:12","slug":"no-cook-tomato-sauce-salsa-cruda","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=821","title":{"rendered":"No Cook Tomato Sauce (Salsa Cruda)"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">by Evan Kleiman compliments <em>Fine Cooking<\/em><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">This has become my favorite summer sauce, its\u2019 simple, quick, and showcases those fresh, sweet tomatoes!<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 lb. ripe tomatoes (about 3 large or 4 medium), cored and cut into 1\/2-inch dice (about 4 cups)<br \/>\n1\/2 cup good-quality extra-virgin olive oil<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1\/3 cup roughly chopped fresh flat-leaf parsley or basil <\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 tsp. minced garlic (1 medium clove)<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 Tbs. coarsely chopped fresh thyme<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">1\/4 tsp. freshly ground black pepper<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Pinch crushed red pepper flakes (optional)<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Combine all of the ingredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Toss the sauce with just-cooked pasta. Adjust the seasoning to taste with salt and pepper and serve immediately.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Evan Kleiman compliments Fine Cooking This has become my favorite summer sauce, its\u2019 simple, quick, and showcases those fresh, sweet tomatoes! \u00a0 2 lb. ripe tomatoes (about 3 large or 4 medium), cored and cut into 1\/2-inch dice (about 4 cups) 1\/2 cup good-quality extra-virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup roughly chopped fresh flat-leaf parsley&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":237,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-821","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=821"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/821\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/237"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}