No-Cook Tomato Sauce
Yields 4 cups, enough for 1 lb. of dried pasta
by Melissa Pellegrino
from Fine Cooking
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
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):
per 1 cup;
Photo: Scott Phillips