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.
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
large tomatoes, heirloom preferred, sliced in half
cup chiffonade basil, fresh
medium to large garlic cloves, crushed and minced
tablespoon coarse ground salt, or to taste
In This Recipe
- 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.
- 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.