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No-Cook Fresh Tomato Sauce

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer
  • Total Time
    Prep: 15 min. + standing
  • Makes
    about 3-1/2 cups

Ingredients

  • 1-1/2 pounds assorted fresh tomatoes, coarsely chopped (about 4-1/2 cups)
  • 1/3 cup minced fresh basil
  • 1 tablespoon olive oil
  • 2 garlic cloves, coarsely chopped
  • Salt and pepper to taste
  • Hot cooked angel hair pasta or spaghetti
  • Grated Parmesan cheese

Directions

  • Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally.
  • Serve with hot pasta. Sprinkle with cheese.

No-Cook Fresh Tomato Sauce Tips

Do I need to peel cherry tomatoes for sauce?

For this recipe, you do not need to peel the cherry tomatoes, as you’re trying to retain the freshness, texture and visual appeal of the whole tomato. In pureed or cooked tomato sauces, it is entirely a matter of personal preference. If you prefer your sauce uniformly smooth, you would want to peel the tomatoes. If you like some texture in your sauce, leave the tomatoes unpeeled.


What else can I do with a bunch of cherry tomatoes?

If you find yourself with a bunch of cherry tomatoes on hand, you can: Freeze them. Wash and dry the cherry tomatoes, place in a single layer on a baking pan and freeze. When the tomatoes are frozen solid, toss them in a freezer bag in the freezer for future use. Roast them. Roasting cherry tomatoes brings out their sweetness. Toss the cherry tomatoes on a baking pan with salt, pepper (or any other desired seasonings), and olive oil and roast at 400 degrees for 20-30 minutes.Dehydrate them. If you have a food dehydrator , cherry tomatoes lend themselves perfectly to dehydrating, though your oven works just as well. Simply wash, dry, and cut the cherry tomatoes in half, then season and spread on a baking sheet. In an oven, cook for 4-8 hours at 200 degrees; in a dehydrator, set at 140 degrees for 4-8 hours until dry. Juice them. Cook the cherry tomatoes in a stockpot until heated and broken down, then strain. Return the juices to the pot, then boil and simmer for a few more minutes. Cool down and either freeze or process the juice for canning.


Are there other no-cook pasta sauces?

If you’re a fan of the ease of no-cook sauces, check out our recipes for Cuban Chimichurri, pesto or Tahini Yogurt Sauce.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
3/4 cup sauce: 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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