Uncooked Tomato Sauce

• On cutting board, mound parsley, basil and garlic; chop finely; transfer mixture to large bowl. Add olive oil, salt, and pepper to taste.
• Halve tomatoes; remove cores and squeeze out seeds. Dice tomatoes, then add to olive oil mixture, stirring well. Cover tightly with plastic wrap and refrigerate for 3 to 4 hours.

Tip: To serve, divide sauce among bowls of hot pasta. Top each bowl with 1 tbsp butter. Toss just before serving.

Recipe provided by Chef Mary Ann Esposito