Posted 8/13/2010 5:06:14 PM
I agree that this recipe is only good with fresh basil, not dried (which I would only use in a cooked sauce, if that). Also you do not need the vinegar or the vinegar-based red pepper sauce -- just extra virgin olive oil -- since the tomatoes provide plenty of acid on their own. I suppose if you wanted some heat you could toss on some red pepper flakes, instead of the vinegar-based pepper sauce. Then you wouldn't lose the tomato flavor.