A hidden gem on Food52 and a superstar in my kitchen: Cold Sauce. Finally chop in a food processor three or four big handfuls of fresh basil leaves. Add crushed tomatoes and pulse to disperse the basil. Stir in salt and pepper and a few crushed garlic cloves. Allow it to sit overnight. Stir in a bit of good olive oil and more salt-and-pepper to taste when serving.
There's no need to cook the sauce, or even to heat it separately. Just-cooked pasta does the trick nicely.
Cheat code: I make a double batch of this and divide into 1 and 2 cup portions which I freeze for future use. For example, this evening I'll fry just until crispy bulk Italian sausage in a large skillet; will remove it and sear zucchini cubes in the same pan. When the pasta is cooked, I'll toss it in the skillet with cold sauce, a handful of chopped parsley, the sausage and the zucchini; we'll top it with grated Romano cheese. This + summer lettuces lightly dressed = a perfect weeknight supper.
Another "prep once, cook twice" trick for this same dinner: I blitzed a huge handful of parsley with fresh oregano and basil before making the sauce. I removed the chopped herbs and put them in a small box to use for this evening's dinner. Of course I did not bother to rinse out the food processor workbowl. I also created extra cheese, because I'll need that for this evening's dinner as well.
#CheatCode #Tomatoes #Basil #HowMotherCooks #MakeAhead #CookOnceEatTwice