Fresh No-Cook Tomato Sauce with Pasta
User Reviews
5
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Prep Time
10 mins
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Resting Time
30 mins
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Total Time
10 mins
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Servings
6 people
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Calories
1068 kcal
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Course
Main Course
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Cuisine
Italian
Fresh No-Cook Tomato Sauce with Pasta
Description
The Fresh No-Cook Tomato Sauce with Pasta is made by grating peeled ripe tomatoes directly into a bowl to capture their juice and flesh, leaving the skin behind. Garlic is grated into the sauce, adding pungency without harshness from cooking. Fresh chopped parsley and dried oregano introduce herbal notes while salt, pepper, and extra virgin olive oil round out the flavor profile. The sauce requires no cooking, preserving the bright freshness of summer tomatoes.
Once prepared, the sauce is tossed with cooked penne pasta or pasta of choice, making a refreshing dish that works well in warm weather or when tomatoes are at peak ripeness. The texture is juicy and slightly chunky rather than smooth, giving a rustic quality.
For storage, the sauce can be refrigerated in a jar with a layer of olive oil sealing the top to protect freshness for a few days. It also freezes well for up to two months, preserving summer tomato flavor for later use.
Ingredients
- 1 ½ to 2 pounds tomato Roma, on-the-vine, or slicer tomatoes will work, fresh ripe
- 2 to 3 garlic peeled, cloves
- 1 cup parsley fresh chopped
- 2 teaspoons oregano dried
- kosher salt
- black pepper
- extra virgin olive oil
To serve:
- penne pasta or pasta of your choice
Instructions
- Arrange the tomatoes flat on a cutting board with the stem side resting on the board. Using a small but sharp knife make a shallow cross-shaped cut at the very top of each tomato (this will help the skin peel right off when you begin to grate the tomatoes).
- Place a box grater in the middle of a large bowl. Now, holding the tomato with your dominant hand, place the cut side of the tomato on the coarse grating side of the box grater (the side with the wider holes) and carefully grate the tomatoes using a top-to-bottom motion until you end up with the peel in your hand. (Discard the tomato peel or chop it up for other use). You should end up with the juicy tomato sauce in the bowl with no peel.
- Using the same grater, grate the garlic right in the bowl over the tomato sauce. Add the chopped parsley, and dried oregano, and season with a good pinch of kosher salt and black pepper. Drizzle a nice 2 tablespoons of some good extra virgin olive oil.
- Stir the sauce to combine and give it a taste. Set it aside for about 30 minutes to allow the flavors to meld a bit (I left mine out in the sun).
- Cook your pasta according to box instructions and drain. While the pasta is hot, immediately add it in and toss in the sauce. If you like, add just a couple spoons of the starchy pasta cooking water.
Notes
- Use ripe Roma, on-the-vine, or slicer tomatoes for best flavor and texture in this no-cook sauce.
- Store leftover sauce in the fridge with a thin layer of olive oil on top to preserve freshness for 3-4 days.
- The sauce freezes well for up to 2 months; use freezer-safe containers or bags when freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1068 kcal
% Daily Value*
| Calories | 106.8kcal | 5% |
| Carbohydrates | 5.8g | 2% |
| Protein | 1.4g | 3% |
| Fat | 9.3g | 14% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 6.6g | 33% |
| Sodium | 108.7mg | 5% |
| Potassium | 336.7mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3.1g | 6% |
| Vitamin A | 1798.4IU | 36% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 37.7mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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