6 Large Heirloom Tomatoes/Cherry Tomatoes
1/2 Bunch Parsley
Rallis Freeze Pressed Organic Olive Oil
1/4 Cup Vegan Basil Pesto
3 Cloves Garlic minced
Salt
Vegan Parmesan
Wash and chop tomatoes, add in mixing bowl ingredients, let it merry for a few hours so the tomatoes soak in the flavors well. Serve over your favorite pasta and top with your favorite vegan parmesan.
Was reading about a 109-year-old Okinawan who lived in Greece and he still eats pasta with garlic and EVOO daily. Who doesn’t love a simply made pasta and this is a great use for all of your end of the summer tomatoes. Simply delicious!