Living up to a big name

I've had this recipe for Garden of Eden Pasta Sauce for several years, but never made it. When I look at it now, I have no idea why I didn't make it sooner. The only thing I can think of is that I tend to shy away from recipes that start with something over the top, like "Best Ever Chocolate Chip Cookies," or "I Can't Believe I Waited This Long to Make This Amazing Lasagna," or "My Mother's Ultimate Secret Salad Dressing," or "Super Excellent Blow-You-Away Eggplant Parmesan." However, I did try it recently and fell in love with it. As odd as warm cucumbers in a pasta sauce might sound, they're actually really great. In fact, I think I'll make it again this week. Lots of veggies and great flavor. :-)

Garden of Eden Sauce


Yield: Makes enough sauce for 1 lb pasta.

2 large tomatoes, chopped
1 bell pepper (any color), chopped
1 medium cucumber, peeled and chopped
1 c. cubed or shredded mozzarella cheese
2 green onions, sliced thinly
1/2 c. chopped fresh basil
1 t. salt
1/3 c. olive oil
2 T. red wine vinegar
1 garlic clove, minced
1/2 t. dried cumin
1/2 t. dried oregano

1. Combine tomatoes, bell pepper, cucumber, cheese, scallions, basil, and salt in large bowl. Whisk oil, vinegar, garlic, cumin and oregano in small bowl. Pour mixture over tomato mixture and toss to coat. Cover and let stand at room temperature 1 hour.

2. Toss tomato mixture with cooked pasta and some reserved cooking water if necessary. Serve immediately.

Notes:
-The recipe specifies that short pasta (farfalle, penne, etc.) work best with this, and I agree.
-I don't personally like raw garlic, so I minced it and put it in a dish with 1 T. oil and microwaved it for 45-60 sec.
-When I ate this as leftovers at school, I really liked it heated up a bit, however I bet this would be tasty as a cool pasta salad in the summer as well.