Fresh, No-Cook Tomato Sauce

By • July 15, 2012 • 1 Comments

Author Notes: Perfect for those sweaty, hot July days when tomatoes are at their peak and the last thing you want to do is turn on the stove.Omeletta

Serves 4 to 6

  • 3 large tomatoes, heirloom preferred, sliced in half
  • 1/4 cup chiffonade basil, fresh
  • 2 lemons, juiced
  • 3 medium to large garlic cloves, crushed and minced
  • 1 tablespoon coarse ground salt, or to taste
  1. Using a box grater over a bowl, grate the tomatoes down to the skin, discarding the skin as you go. Add the lemon, basil, and garlic and stir to combine. Add the salt, a little at a time, tasting as you go.
  2. Let the entire mixture sit for at least one hour before serving. During this time I usually cook pasta separately (from scratch or a box). Before combining, don't heat the sauce, just serve the pasta and the sauce together either slightly chilled or at room temperature.
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about 2 years ago inpatskitchen

Love raw tomato sauce! I make mine a little differently but yours sounds wonderful! I really like the hot pasta with the raw sauce.