Linguini Tomato

Course :	Italian
From:	HungryMonster.com
Serves:	6

Ingredients:

4	cups	tomatoes -- roasted and blended
2	tablespoons	garlic -- roasted and chopped
1	teaspoon	salt -- to taste
1	teaspoon	pepper -- to taste
6	cups	linguini -- cooked, rinsed in tap water -- and set aside
24	medium	roma tomatoes -- grilled or oven-roasted and sliced
6	medium	portobello mushrooms -- (or other large mushrooms) grilled or sauteed and sliced
12	bunch	fresh basil leaves
4	cups	tomatoes -- roasted and blended
2	tablespoons	garlic -- roasted and chopped
1	teaspoon	salt -- to taste
1	teaspoon	pepper -- to taste
6	cups	linguini -- cooked, rinsed in tap water -- and set aside
24	medium	roma tomatoes -- grilled or oven-roasted and sliced
6	medium	portobello mushrooms -- (or other large mushrooms) grilled or sauteed and sliced
12	bunch	fresh basil leaves

Preparation:

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas