Those of you who read my other blog know I lost a good friend on Sunday and as a result, I haven't done much cooking.
However, I decided this morning that mulling around in my pyjamas and eating WAY too much ice cream ( I can't tell you the amount of sweets and carbs I put back since I heard the news) the best thing I could possibly do was get myself out of the house and rejoin the land of the living.
So that's what I did.
The Poolboy and I took a drive up island and had a late lunch of crab in a zesty lime and butter sauce, a cool, crisp chardonnay, and conversation at a table over looking the ocean.
For me, it was just right.
When we got home, some friends popped by and the next thing you know we were blending up daquiris and inviting them to a dinner of Salsa Cruda - one of the easiest and most flavourful summer meals you can imagine.
The best thing is, the recipe makes a lot.
And since we're supposed to be seeing a heat wave here in the next few days, I'm glad I made extra because I don't want to be cooking!
I only ever make salsa cruda in the summer because that's when tomatoes are ripe and in season and there is a vast array of varietals to choose from.
The tomatoes in my garden are still green, but the farmer's market up the road had a great selection.
Salsa Cruda with Basil Oil is a simple and healthy way to taste the best summer has to offer.
For printable recipe click HERE
In large bowl mix together:
8 cups coarsley chopped tomatoes
1 cup thinly sliced sweet onion
2 Tbsp balsamic vinegar
salt and pepper to taste (be generous enough with the salt to really bring out the flavour of the tomatoes)
1 tsp dried chilies (optional - I love the heat that the chilies add)
For the basil oil:
Mix together in a blender..
1 clove finely chopped garlic
1 cup loosely packed basil leaves
1/2 cup good quality olive oil
pinch of salt
Add the basil oil to the tomatoes, taste for seasoning, and then let the whole thing sit and get good at room temperature (about an hour or two)
When ready to eat mix together with pasta cooked to al dente and serve with lots of fresh shaved parmesan (do not skimp or cheap out on powdered blech - there is absolutely no substitute for the real thing), fresh basil, fresh parsely and toasted pine nuts.
I served it over angel hair pasta with big loaves of crusty to bread to sop up the juices to rave reviews.
And it wasn't just the daquiris talking!
I hope you'll try this easy and flavourful summertime dish because it really is
Just.
That.
Fabulous.
Boo!
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