My Recipe Box

No-Cook Tomato Sauce


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

  • by 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 Calories (kcal): 70, Fat (g): 7, Saturated Fat (g): 1, Polyunsaturated Fat (g): 1, Monounsaturated Fat (g): 5, Cholesterol (mg): 0, Sodium (mg): 160, Carbohydrates (g): 13, Fiber (g): 4, Protein (g): 3

Photo: Scott Phillips

Love the concept, but if it were me I would use basil instead of the parsley. I would also use 1/4-1/3 C of EVOO.

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