Recipe for Linguini Tomato 
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Yield:
6
Ingredients:
Amount Ingredient
4 cup tomatoes, roasted and
blended
2 tbl garlic, roasted and
chopped
salt, to taste
pepper, to taste
6 x servings linguini, cooked,
rinsed in tap water, and
set aside
24 x roma tomatoes, grilled or
oven-roasted and sliced
6 x portobello mushrooms, (or other large mushrooms)
grilled or sauteed and
sliced
12 x fresh basil leaves
Instructions:
Instructions: 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

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