Summertime No-Cook Tomato Sauce
If you have lots of ripe tomatoes, here’s an easy way to use them up.
4 large ripe tomatoes, halved, seeded and cut into ¼-inch chunks
¼ cup extra-virgin olive oil
2 Tbsp minced fresh basil
1 clove garlic, pressed
salt and pepper to taste
Mix all the ingredients. Let sit for 30 minutes. Toss with hot, drained pasta (such as penne, farfalle, or fusilli).
This is also good with chopped Kalamata olives and mint and crumbled feta cheese.
Recipe from The America’s Test Kitchen Family Cookbook
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