No-Cook Tomato Sauce

July  2, 2018
Photo by Bobbi Lin
Author Notes

Inspired by Marcella Hazan’s buttery tomato sauce, this 2-ingredient, no-cook take comes together in the blink of an eye. De-juice cherry tomatoes, then buzz up with butter and salt. Store in the fridge for pasta emergencies. It’s also very good on grilled bread and steamed rice. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: A No-Cook, 2-Ingredient Spin on the Best Tomato Sauce Ever. —The Editors

Watch This Recipe
No-Cook Tomato Sauce
  • Prep time 15 minutes
  • Makes 1 1/2 cups
  • 2 cups cherry tomatoes (about 8 ounces)
  • 1 stick unsalted butter, cubed, soft
  • 3/4 teaspoon kosher salt
In This Recipe
  1. Prep the cherry tomatoes. Cut each one in half. Now squeeze out the pulp—either by pinching the tomato or scooping with your fingertip. Discard the pulp and collect the deseeded halves in a 1-cup measuring cup—it should be full by the time you’re done.
  2. Add the prepared tomatoes to a food processor. Blend until smooth. Add the butter and salt. Pulse, scraping down as needed, until cohesive and rosy in color. Use immediately or store in the fridge.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.