---------- Recipe via Meal-Master (tm) v8.00

      Title: Linguini Tomato
 Categories: Pasta
      Yield: 6 servings

      4 c  Tomatoes; roasted and blended -OR-
     24    Roma tomatoes; grilled,
           -oven-roasted, and sliced
      2 tb Garlic; roasted and
           -chopped
           Salt; to taste
           Pepper; to taste
      6    Servings linguini; cooked,
           -rinsed in tap water, and
           -set aside
      6    Portobello mushrooms (or
           -other large mushrooms);
           -grilled or sauteed and
           -sliced
     12    Fresh basil leaves

  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 and 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 by Post Oak Grill, 1415 S Post Oak Lane, Houston, TX

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