Whether you grow your own tomatoes or live near a supply of farm-grown beauties, put the summer abundance of fresh-off-the-vine tomatoes to use with this no-cook tomato sauce for pasta and pizza.
We often make this recipe when we come across a lot of very ripe tomatoes, priced to sell. The recipe is from DeLallo, purveyor of fine foods, with an emphasis on premium Italian products.
Also check out the numerous uses for a bounty of summer tomatoes below.
RECIPE: NO-COOK FRESH TOMATO SAUCE
Ingredients For 4-6 Servings
4 large homegrown tomatoes, coarsely chopped
3 cloves fresh garlic
1/2 cup DeLallo Italian Extra Virgin Olive Oil
Handful of fresh basil, torn
1 (1-pound) package DeLallo Spaghetti
1/4 cup grated Parmigiano-Reggiano
1 tablespoon DeLallo Natural Sea Salt
1. PLACE the chopped tomatoes in a large serving bowl. Using your hands, squeeze and smash the tomatoes to release all of their juices. Then combine them with the olive oil, garlic, basil and salt. Set aside and allow to marinate, up to an hour.
2. COOK the pasta according to package instructions. Drain. Immediately add the hot pasta to the serving bowl with the tomatoes. Mix to combine.
3. SERVE with freshly grated Parmigiano-Reggiano cheese.
MORE USES FOR TOMATO SAUCE
Beyond pasta and pizza, here’s how to use your fresh tomato sauce:
Eggs, topped with sauce or on the side
Shakshouka (spice up the sauce)
Cheeseburger with shredded mozzarella and sauce
Hero or meatball sub
Grilled cheese or panini with mozzarella and/or taleggio
Pizza: Add your favorite spices (oregano, fennel, red pepper flakes) and fresh basil
Polenta: Broil or pan-fry slices; top with sauce and shredded mozzarella or grated cheese; broil until cheese melts
Dip: Serve warm with bread sticks, toasted bread fingers, garlic bread strips, chicken wings, fried zucchini, mozzarella sticks
Top a baked baby brie or camembert
Baked Pasta: lasagna, manicotti, ziti, etc.
Grilled vegetables parmigiana
Ground beef casserole
Sausage and peppers
 This no-cook tomato sauce has numerous uses beyond pasta (photos #1 and #2 © DeLallo).
 Extra virgin olive oil can be its own sauce. Just drizzle it over the pasta, add fresh cracked pepper and parmesan cheese.
 Basil with roots. With or without the roots, keep herbs in the fridge in a glass or other tall container. Add some water to the bottom. As with flowers, change the water regularly. This will keep herbs fresh, longer (photo © Good Eggs).