My Recipe Box

No-Cook Tomato Sauce

RATE IT

Yields 4 cups, enough for 1 lb. of dried pasta

  • by Melissa Pellegrino from Fine Cooking
    Issue 112

Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive oil.

  • 1/4 cup tightly packed fresh flat-leaf parsley leaves
  • 1 medium clove garlic, smashed and peeled
  • 1 small hot red chile (like Thai, serrano or jalapeño), seeded (wear gloves)
  • 5 large tomatoes (about 2-1/2 lb.), seeded and cut into 1/2-inch dice
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt

Put the parsley, garlic, and chile on a cutting board. With a chef’s knife, mince the ingredients together. In a medium bowl, combine the parsley mixture with the tomatoes and olive oil. Season to taste with salt, and serve over cooked pasta. 

nutrition information (per serving):
Size : per 1 cup; Calories (kcal): 120; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 1; Sodium (mg): 160; Cholesterol (mg): 0; Fiber (g): 4;

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More