No-Cook Tomato Sauce
20m prep 0s cook 50m ready
About 6 cups Make this easy formula when you can get juicy fresh tomatoes and the weather is too hot for simmering sauces. It’s good on bruschetta as well as over pasta. If serving with pasta, we like to toss the hot pasta with small cubes of fresh mozzarella cheese before adding the tomato sauce and sprinkle each portion with 1 to 2 teaspoons balsamic vinegar.
Ingredients
- 5 large tomatoes (about 2 ½ pounds), finely diced
- ½ cup fresh basil or parsley leaves, or ¼ cup oregano leaves, finely chopped
- (½ cup pitted oil-cured or brined olives, chopped)
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- (1 small fresh chile pepper, seeded and minced, or ¼ teaspoon red pepper flakes)
- Salt and black pepper to taste
Let's Cook
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Step 1.
Drain in a colander for 20 minutes: 5 large tomatoes (about 2 ½ pounds), finely diced
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Step 2.
Transfer to a large bowl and stir in: ½ cup fresh basil or parsley leaves, or ¼ cup oregano leaves, finely chopped; (½ cup pitted oil-cured or brined olives, chopped); 3 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; (1 small fresh chile pepper, seeded and minced, or ¼ teaspoon red pepper flakes); Salt and black pepper to taste
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Step 3.
Let stand for at least 30 minutes. Serve at room temperature.
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