Fresh No-Cook Tomato SauceSubmitted by: BRYNWRITES4FOOD
IntroductionThis recipe showcases the freshest, ripest summer tomatoes you can find. The only cooking involved (aside from preparing your pasta) is warming a bit of olive oil, which infuses the herbs and takes the raw edge off the tomato. This recipe showcases the freshest, ripest summer tomatoes you can find. The only cooking involved (aside from preparing your pasta) is warming a bit of olive oil, which infuses the herbs and takes the raw edge off the tomato.
4 large ripe tomatoes (not Roma or plum variety), to yield about 4 cups, chopped
1/4 cup good extra-virgin olive oil
1/4 cup (packed) finely sliced fresh basil leaves
1/4 teaspoon coarse sea salt, or to taste
Choose a whole-wheat or regular spaghetti-type pasta; tubes or spiral shapes don't hold this fresh sauce as well.
The recipe can easily be adjusted to serve as many people as you need to feed; simply use 1 tomato, 1 Tbsp. olive oil and 1 Tbsp. basil per serving.
This sauce is perfect on its own, with the fresh flavors of tomato and basil. But cheese makes a good accompaniment. Add diced fresh mozzarella cheese to the hot drained pasta, if you'd like. Or top with freshly grated Parmesan cheese. It also makes great bruschetta topping with a bit of garlic added!
Meanwhile, bring a large pot of water to a boil to prepare pasta according to package directions. About 4 minutes before pasta is done, place the olive oil in a small saucepan over medium-low heat. Heat the oil until it shimmers but doesn't bubble or smoke.
When the pasta is done, immediately drain it and return it to the same pot. Quickly but carefully pour the warm olive oil over the tomatoes (careful: the oil may spatter). Immediately transfer the tomato-basil-oil mixture to the pot with the pasta; add salt and toss gently to coat the pasta with sauce. Serve right away.
Serving Size: makes enough to sauce 4 servings of pasta