6 med. tomatoes (about 3 lbs.), blanched, peeled, seeded & chopped coarsely
2 tbsp. green onion, finely chopped
1 clove garlic, minced
2 tbsp. fresh basil, shredded
1 tbsp. fresh thyme or 1 tsp. dried
Freshly ground black pepper to taste
Salt to taste

Combine all ingredients, except salt, in a bowl. (Salt draws liquid from the tomatoes and will make the sauce too watery.) Let the salsa cruda sit at room temperature at least 30 minutes to allow flavors to combine. Add salt, to taste, just before serving. This recipe makes enough sauce for 1 pound of cooked pasta. 4 servings.