3 1/2 c. diced ripe tomatoes (about 1 1/2 lbs.)
2 tbsp. minced parsley
1 1/2 tsp. dill weed
2 tsp. finely minced shallot or green onion
1 clove garlic, minced
2 tbsp. olive oil
Salt and pepper to taste
8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked

In medium bowl, combine tomatoes, parsley, dill, shallot and garlic. Gradually stir in olive oil.

For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour. When ready to serve, add salt and pepper; toss with hot cooked pasta. Makes 2 to 4 servings (about 3 1/2 cups sauce).