Fork Full Cookbook

Makes 4 to 6 servings

1 pound farfalle pasta

4 large Hanover tomatoes, cored and peeled

¼ cup minced fresh basil

¼ cup minced red onion

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon salt

Freshly ground pepper to taste

3 cloves garlic, minced

Freshly grated Parmesan cheese (optional)

Cook pasta according to package directions. While pasta is cooking, dice half the tomatoes into bite-sized cubes and place in a large serving bowl with basil and onion.

Place remaining tomatoes, oil, balsamic vinegar, salt, pepper and garlic into a food processor and purée until smooth.

Pour over tomatoes in serving bowl. When pasta is done and drained, add that to the serving bowl and gently toss contents.

If desired, add grated Parmesan cheese.

Serve warm or room temperature. Do NOT refrigerate the tomato sauce or it will lose its flavor.

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— Adapted from “Fork Full,” Fork Church

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