"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fresh Tomatoes with Garlic and Olive Oil (L'aigu L'ogu) Recipe

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This recipe for Fresh Tomatoes with Garlic and Olive Oil (L'aigu L'ogu), by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Perry/Errico Family
Added: Thursday, August 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Tomatoes
Basil
Garlic
Olive Oil
Salt
Romano Cheese

Directions:
Directions:
From an email received on 08/08/2007 from Cousin Nancy Errico -
"Hi Melissa, Here's the basics - for each 4 or 5 tomatoes use 2 cloves of garlic.
Mash the garlic and mash a handful of fresh basil with it - add salt to help the mashing process (it's important to mash rather than cut up in little pieces.
To peel the tomatoes put a little cross on the non-stem side and put in boiling water until you see the peels start to curl off the tomato. Put them in a bowl until they cool. Once cool begin peeling with your hands and cutting the tomatoes into chunks.
Add the garlic basil mix to the tomatoes and additional pieces of basil to the tomatoes. Add the olive oil and salt depending on your tastes. Depending on the juiciness of the tomatoes or lack thereof you might want to add a scoop of water to the sauce.
Enjoy on top of pasta and sprinkle with cheese. (I like Romano) Love nanc"

Number Of Servings:
Number Of Servings:
Depends on the Tomatoes
Personal Notes:
Personal Notes:
Recipe Courtesy of the Errico Family. Many good times shared over a bowl pasta topped with this delicious sauce at "Errico's Retreat" beach house in Corolla, North Carolina with Audrey Perry Errico, Joe and my mother Phyllis and cousin's Phyllis and Nancy.

 

 

 

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