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Italian Fresh Tomato Sauce

2 cups finely chopped fresh tomatoes
1 tablespoons olive oil
1 teaspoon dried basil leaves
½ teaspoon sea salt
¼ teaspoon coarse ground pepper
1 garlic clove, minced

Combine all ingredients and set aside at room temperature for 2 hours to let the flavors meld.

May be used as a salad dressing, topping over meatballs, sauce for spaghetti, fresh veggie pasta mix, or whatever your heart desires.

Terri's notes:
~ Fresh tomato sauces are totally dependent on the season's best, fully ripe, tomatoes for the flavor!
~ Yes, these fresh sauces can be heated. To thicken, drain the juice into the skillet first and simmer until it's reduced and begins to thicken, then add the pulp and heat through.
~ A splash of a good balsamic vinegar is a delightful addition to this mix. If you've never invested in a quality bottle of balsamic vinegar, I highly recommend it!
~ The teaspoon of dried basil can be exchanged for a Tblsp. of minced fresh basil.

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