Linguini Tomato

• 4 cups tomatoes roasted and blended
• 2 tablespoons garlic roasted, chopped
• 1 x salt
• 1 x black pepper
• 6 cups pasta, linguine cooked, rinsed in tap water and set aside
• 24 each italian plum (roma) tomatoes grilled or ovenroasted, sliced
• 6 each mushrooms, portabello or other large mushrooms, grilled or sauteed, sliced
• 12 each basil

1. TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper.
2. Simmer over medium heat until reduced by one-third.
3. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat.
4. Add linguini ansd toss well.
5. Blanch the 6 of the basil leaves in a little boiling water.
6. TO SERVE: Divide the linguini among 6 pasta bowls.
7. Alternate the Roma tomatoes and mushroom slices in a circle around it.
8. Drain and put 1 leaf in the middle of each bowl.
9. Garnish each with a fresh unblanched basil leaf.

tomatoes, garlic, salt, black pepper, pasta, italian plum, mushrooms, basil

Taken from recipeland.com/recipe/v/linguini-tomato-37704 (may not work)