Raw Tomato Sauce Recipe
This is a perfect way to use some of those extra tomatoes coming our of the garden. Fresh, quick and easy -- and perfect with long pasta after a long, hot summer day.
This recipes adapted from Alice Water's cookbook, The Art of Simple Food
(Clarkson Potter Publishers, 2007)
2 pounds ripe tomatoes - cored and cut into medium dice
salt to taste
1/4 cup fresh basil leaves - torn
1/3 cup olive oil
Put diced tomatoes in a bowl and toss together with salt, basil leaves, and olive oil. Cover bowl tightly and set aside for at least an hour. Toss with hot fresh-cooked, drained pasta.
makes about 2 cups.