Cullen's Uncooked Tomato Avocado Salsa
1 1/2 lb fresh, sweet, mature vine-ripened tomatoes
or sweet, ripe cherry tomatoes
4 lrg fresh basil leaves torn very small
pieces, or chopped
1 lrg garlic clove finely chopped,
or passed through a garlic press
5 tbl extra-virgin olive oil
1/2 tsp salt - (generous) or to taste
Freshly-milled black or white pepper to taste
1 lrg ripe (but not spotted) Hass avocado
Method :
Cut out the tough area around the core of each tomato and cut the tomatoes into
quarters lengthwise. Using your fingers, push out excess seeds. Cut the tomatoes
into rough dice or chop them coarsely. Place the tomatoes in the bowl in which
you will serve the pasta, or in a sauce dish if using with fish. Add the basil,
garlic, olive oil, salt, and pepper.
Insert a knife into the avocado at the top, where the navel is. Cut into the
avocado until you reach the seed, then make a clean incision all the way around
the length of the fruit. Grasping one half in one hand and the other half in
your other hand, twist the halves in opposite directions to open the avocado.
The seed should fall right out.
Peel and thinly slice each half crosswise; then cut the slices further into
small strips or dice. Add the avocado to the bowl with the other ingredients.
Toss to mix and allow to stand at room temperature while the pasta or fish
cooks.
This recipe yields approximately 2 1/2 cups, sufficient for saucing 1 pound of
pasta.
Ahead of time note: Make the sauce up to 2 hours in advance. Cover and leave at
room temperature until ready to serve.
Yield: 2 1/2 cups