Fresh No-Cook Tomato Sauce
IntroductionThis recipe showcases the freshest, ripest summer tomatoes you can find. The only cooking involved 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 is warming a bit of olive oil, which infuses the herbs and takes the raw edge off the tomato.
4 large ripe tomatoes, 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
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 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!
Place the olive oil in a small saucepan over medium-low heat. Heat the oil until it shimmers but doesn't bubble or smoke.
Quickly but carefully pour the warm olive oil over the tomatoes (careful: the oil may spatter). Serve right away, over pasta if desired.
Serving Size: 1 cup
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Might be a good idea to have the photograph reflect the ingredients in the recipe? Pictured is a Roma tomato (the type you're not supposed to use), garlic, peppercorns&thyme, none of which are in this recipe, the serving suggestion photographed is Italian bread, not pasta. Not a basil leaf in sight! - 7/14/13
I'm all for being a smartass (I really am) but nitpicking on the picture isn't exactly helpful. Besides, it's relevant enough, as it's a picture of bruschetta and this recipe is essentially a simplified version of that. It can be eaten on bread as well and modified accordingly w/ those ingredients - 7/14/13