Heat Wave Spaghetti Sauce

6 lg Tomatoes; seeded

-- coarsely chopped 1/2 c Basil leaves; chopped

1/4 c Italian parsley; chopped

2 tb Lemon verbena leaves

-- chopped 3 Garlic cloves; minced

1/2 c Olive oil

3 tb Red wine vinegar

1/2 ts Sugar

4 oz Smoked gouda cheese; grated

Salt and pepper; to taste 1 lb Spaghetti

Combine all ingredients in a large glass bowl. Marinate at room temperature for at least 20 minutes. Ladle over spaghetti and serve hot or at room temperature. The editors wrote: "One of the greatest trends in summer cooking is no-cook pasta sauce. This version had some interesting flavor complexities owing to the lemon verbena and smoky cheese, but we`d bet it would be good even without them." Recipe from S. Vivian Grabatas of Ottawa, Ontario, Canada in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.