Ingredients

• 4 by
• 2 size ripe tomatoes (peeled)
• 1 salt and pepper
• 1 pasta to the bowl with the herb mixture
• 1/2 pecorino romano (freshly grated)
• 200 gr stracci
• 120 ml extra-virgin olive oil
• 20 gr tarragon (chopped fresh)
• 12 gr thyme (chopped fresh)
• 8 gr basil (chopped fresh)
• 7 gr italian flat leaf parsley (chopped)
• 4 gr sage (chopped fresh)
• 3 gr marjoram (chopped fresh)
• 2 gr mint (chopped fresh)
• 2 gr rosemary leaves (finely chopped fresh)
• 1 slice with a fluted pastry wheel