Linguini Tomato

4 c Tomatoes, roasted and

Blended 2 tb Garlic, roasted and

Chopped Salt, to taste Pepper, to taste 6 Servings linguini, cooked,

Rinsed in tap water, and Set aside 24 Roma tomatoes, grilled or

Oven-roasted and sliced 6 Portobello mushrooms (or

Other large mushrooms) Grilled or sauteed and Sliced 12 Fresh basil leaves

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas