3-4 pounds fresh tomatoes, peeled, cored & seeded
6 fresh basil leaves, torn
1 Tbl Curt's Cooking Spice
3 Tbl Oilerie sun dried tomato evoo -or- your favorite Oilerie evoo
1 Tbl fresh thyme, chopped fine -or- 2 tsp dried thyme
2 large garlic cloves, peeled and lightly smashed
7 Tbl Oilerie garlic evoo -or- your favorite Oilerie evoo
1/2 package of your favorite Oilerie linguine

Prepare a large pot of salted water and bring this to a boil. When the water is boiling, drop half of the tomatoes into the water for 30 seconds. Remove to a strainer with a slotted spoon. Repeat with the other half of the tomatoes. Cover the pot and remove it from the heat. The skin will now easily peel off the tomatoes. Core, seed and chop the tomatoes into 1/4" pieces. Place the tomatoes in a large bowl and add the basil leaves, Curt's Cooking Spice and 3 Tbl of Oilerie sun dried tomato evoo. Stir well to combine and allow the mixture to rest for 30 minutes at room temperature.

Return pot of water to the heat and bring to a boil. Cook the Oilerie linguine for 3 minutes, then drain.

In a large skillet heat the 7 Tbl of Oilerie garlic olive oil. When oil begins to bubble add the garlic cloves, thyme and tomato mixture to the pan. Saute over medium heat until sauce begins to thicken. Serve immediately over cooked linguine. Serves 2 hungry folks.

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