No-Cook Summer Sauce with Tomatoes And Mozzarella
By Market Chef Maggie Perkins
2 pounds tomatoes, chopped (B5 Farm)
8 ounces fresh mozzarella, cubed (Lira Rossa)
1 small sweet bell pepper (we used a medley of banana and purple bell peppers, but any sweet pepper(s) of your choice will suffice – Johnson’s Backyard Garden or Bernhardt’s Farm)
1/2 small red onion, finely cubed
1/2 cup chopped fresh basil (Bernhardt’s Farm, Bird Dog Farm)
1/2 cup chopped fresh parsley (Johnson’s Backyard Garden)
1 clove elephant garlic, minced (Fruitful Hill Farm, Bernhardt’s Farm)
Kosher salt and cracked red pepper, to taste
1 T apple cider vinegar
1/2 cup extra-virgin olive oil
Pasta (Gourmet Texas Pasta)
Served tossed with 1 pound prepared pasta or over protein of your choice
Combine the tomatoes, mozzarella, peppers, basil, parsley and garlic. Season with salt and cracked red pepper to taste. Set aside to let tomatoes release their juices and flavors to meld for about 15-30 minutes. Add apple cider vinegar and olive oil. Mix well.
Prepare pasta or protein of your choice. While still warm, toss with summer sauce and serve.
NOTE: Sauce can be made ahead, covered and refrigerated. Bring to room temperature before tossing with hot pasta or protein.
Photos by Maggie Perkins & Tracie Chan