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
Ingredients
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3
large tomatoes, heirloom preferred, sliced in half
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1/4 cup
chiffonade basil, fresh
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2
lemons, juiced
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3
medium to large garlic cloves, crushed and minced
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1 tablespoon
coarse ground salt, or to taste
Directions
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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.
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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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