Categories: Pasta 
      Yield: 6 servings 
  
      4 c  Tomatoes, roasted and                    Set aside 
           Blended                            24    Roma tomatoes, grilled or 
      2 tb Garlic, roasted and                      Oven-roasted and sliced 
           Chopped                             6    Portobello mushrooms (or 
           Salt, to taste                           Other large mushrooms) 
           Pepper, to taste                         Grilled or sauteed and 
      6    Servings linguini, cooked,               Sliced 
           Rinsed in tap water, and           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