Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          tomatoes -- roasted and
                        blended
   2      tablespoons   garlic -- roasted and
                        chopped
                        salt -- to taste
                        pepper -- to taste
   6      servings      linguini -- cooked,
                        rinsed in tap water -- and
                        set aside
  24                    roma tomatoes -- grilled or
                        oven-roasted and sliced
   6                    portobello mushrooms -- (or
                        other large mushrooms)
                        grilled or sauteed and
                        sliced
  12                    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