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9 Comments
Jackie S.
July 2, 2017
Deliziosa! Followed your suggestion to bring tomatoes to room temperature before using. I keep my tomatoes in the fridge because ripe fresh tomatoes spoil quickly in the tropical constant 84-86 deg F weather where I live. The dish turned out beautifully. I read the comments on different ways of prepping the tomatoes and adding avocados (Italy meets Mexico!) and will try them out. Thanks for the article and recipe!
Margaret T.
July 1, 2017
"Leave the tomatoes out of the fridge"... !?!?!?!? They should never be there to begin with - it destroys their flavor!
Emiko
July 2, 2017
I know, tomatoes are best kept at room temperature (and are tastiest then too). But how many people DO store in them in the fridge? So for those who do, it's best to have them out of the fridge before starting the recipe.
Jazzymom
August 29, 2016
I like to prepare my tomatoes pretty much as you describe....I heat the olive oil and lightly cook some garlic and red pepper flake in it and pour the warm oil over the tomatoes and then let them macerate on the counter for at least an hour before adding the hot pasta. The garlic becomes more mellow that way. We eat pasta prepared this way as long as the beautiful summer tomatoes are available.
Julia D.
August 26, 2016
Here's another, Calabrese recipe, that is even simpler than the raw tomato sauce, with surprisingly tasty results: Bring half a pound of spaghetti to boil and slip in a big, fresh and sweet vine-ripened tomato to the cooking water when it's halfway cooked. Drain and transfer to a serving platter. Smash the tomato with a fork and top with good olive oil and fresh grated parmigiana or pecorino cheese.
Julia D.
August 26, 2016
One of the most popular recipes in all of my fourteen cookbooks is for a raw tomato and avocado sauce I learned from an Italian friend. Prepare the tomatoes as for the basic recipe here. The only addition to good olive oil and a hint (I mean just a hint) of fresh garlic, is a diced avocado and possibly, fresh basil. The sauce becomes somewhat creamy from the avocado. It's best with short pasta.
dymnyno
August 25, 2016
One of my favorite ways to make sauce is to pick warm tomatoes from the garden, squish them up with my hands, tear up basil, add a little salt and olive oil. Then cover with wrap and let sit in the sun for about an hour to "cook". Serve with pasta and fresh cheese.
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