I prepared this dish for our supper last night. I do have to say it was probably one of the best (not counting our family goulash) I have fixed all summer. And, Jon like it too so that is always good.
I created this recipe last summer (and fortunately saved it) by combining a couple recipes I saw online.
1 tablespoon flat leaf parsley
2 garlic buds
1/4 cup extra virgin olive oil (I used herb and garlic)
Run this through a food processor or chop by hand and then add the olive oil.
Then add: 2 large Chopped tomatoes and pulse until everything is combined.
Once slightly cooled add 1 1/2 cups Romano cheese
Jon asked me to add some meat next time, hamburger or sausage. So I did. Personally. I would just soon to have it without it.
Even better the next day.