Linguini tomato

Yield: 6 Servings

Ingredients:

4 c Tomatoes roasted and Blended
2 tb Garlic

Instructions:

roasted and Chopped Salt to taste Pepper to taste 6 Servings linguini cooked Rinsed in tap water and Set aside 24 Roma tomatoes grilled or Oven-roasted and sliced 6 Portobello mushrooms (or Other large mushrooms) Grilled or sauteed and Sliced 12 Fresh basil leaves TO MAKE TOMATO SAUCE: In a heavy saucepan mix 4 cups roasted tomatoes with garlic salt and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill 1415 S. Post Oak Lane Houston Texas