Monday, May 25, 2009

Sunday: Tortellini on herbed tomato sauce

After getting back into town and discovering high heat and humidity, the priorities were quick and minimal cooking. So I made the last of the frozen tortellini and served them on a room-temperature sauce made by combining tomato puree, olive oil, salt, minced shallot, and fresh herbs (basil, mint, parsley) in the food processor.

Too bad I forgot to get bread at the store, the sauce would have been quite nice for sopping up. :-)

With this we had a big green salad.

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