Fresh No-Cook Tomato Sauce
Introduction
This recipe showcases the freshest, ripest summer tomatoes you can find. The only cooking involved is warming a bit of olive oil, which infuses the herbs and takes the raw edge off the tomato.
Ingredients
4 large ripe tomatoes, to yield about 4 cups, chopped
1/4 cup good extra-virgin olive oil
1/4 cup (packed) finely sliced fresh basil leaves
1/4 teaspoon coarse sea salt, or to taste
1/4 cup good extra-virgin olive oil
1/4 cup (packed) finely sliced fresh basil leaves
1/4 teaspoon coarse sea salt, or to taste
Directions
Core the tomatoes. Cut the tomatoes crosswise in half and squeeze out the seeds. Chop the tomatoes. Transfer to a large bowl and add basil.
Place the olive oil in a small saucepan over medium-low heat. Heat the oil until it shimmers but doesn't bubble or smoke.
Quickly but carefully pour the warm olive oil over the tomatoes (careful: the oil may spatter). Serve right away, over pasta if desired.
Serving Size: 1 cup
Place the olive oil in a small saucepan over medium-low heat. Heat the oil until it shimmers but doesn't bubble or smoke.
Quickly but carefully pour the warm olive oil over the tomatoes (careful: the oil may spatter). Serve right away, over pasta if desired.
Serving Size: 1 cup
Number of Servings: 4
