Italian-Style Checca Sauce
Italian-style checca works best with fresh-from-the-garden tomatoes; it’s especially popular on a steamy summer day – no cooking required.
Ingredients
- 5 tomatoes, seeded and diced
- 1 clove garlic, minced
- ½ cup fresh basil, chopped
- ½ cup olive oil
- sea salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese
- toasted bread rounds (bruschetta) or crackers, optional
Instructions
- Combine tomatoes, garlic, basil and olive oil in a non-metallic bowl. Stir in salt and pepper. Add shredded Parmesan cheese.
- Cover with plastic wrap and allow to sit at room temperature for at least 2 hours or for up to 10 hours.
- Drain excess liquid as you spoon the Checca mixture onto crackers or toasted bread rounds. It can also be tossed with cooked pasta or spooned onto crispy bruschetta toast slices as an appetizer.
Nutrition Facts (per serving): Calories – 290, Fat – 28.5g, Dietary Fiber – 2.0g, Protein – 6.0g, Vitamin A – %, Vitamin C – 55%, Calcium – 13%, Iron – 15%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week.
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