Raw Sauce

January 22, 2018
Raw Sauce

Author Notes: One of my sisters lived in Italy for a few years, and rhapsodized about a raw, fresh tomato sauce. I cobbled this together from her description. It's customizable to some degree, and is vegan when served without dairy cheese (though cashew "parmesan" goes well). louisez

Serves: 4


  • 4 large tomatoes, seeded and cut in dice
  • 12 basil leaves, torn in pieces
  • 2 cloves garlic, cut in half
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 cup fresh mozzarella, cubed (optional)
  • 1 small bunch baby spinach, chopped (optional)
  • parmesan, for serving (optional)
  • 1/4 cup pine nuts, browned and cooled, for serving (optional)
  • 1 pound pasta
In This Recipe


  1. Combine tomatoes, garlic, oil, basil, salt and pepper, and spinach. Let hang out for a few hours. Remove and discard garlic before proceeding.
  2. Cook and drain pasta. Toss with tomato mixture and mozzarella. Serve topped with parmesan and pine nuts.

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