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BackstoryThis is a pretty simple recipe. It goes really well over warm pasta.
- 1/2 C olive oil
- 1/4 C red wine vinegar
- 1/4 C tomato puree
- 3 hard boiled eggs, finely chopped
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 2 T parsley, minced
- salt and pepper to taste
- Combine oil and vinegar in medium bowl. Add tomato puree and mix well. Whisk in egg, onion, garlic, parsley, and salt and pepper, blending thoroughly. Let sauce stand at room temperature for at least one hour.