Garden of Eden Sauce

2 large tomatoes, cored and chopped
1 yellow or orange bell pepper, seeded, chopped
1 medium cucumber, peeled, seeded, chopped
8 oz. fresh Mozzarella cheese, cut in 1/2” chunks
2 scallions, sliced thin
1 tsp. salt
1/2 c. chopped fresh basil
1 garlic clove, minced
1/3 c. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. fried oregano
2 Tbsp. red wine vinegar

Combine tomatoes, bell pepper, cucumber, cheese, scallions, basil and salt in large bowl. Whisk oil, vinegar, garlic, cumin and oregano in small bowl. Pour oil mixture over tomato mixture and toss to coat. Cover and let stand at room temperature one hour. Toss tomato mixture with cooked pasta and, if needed, 1/2 cup reserved water from cooking pasta if the sauced pasta is too dry. Sauce should be enough for one pound of short pasta, such as penne, campanelle or farfalle.

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