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No-Cook Tomato Sauce

Scott Phillips

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

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

Nutritional Information

  • Nutritional Sample 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


  • 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. 


Rate or Review

Reviews (1 review)

  • LittleWalter | 07/11/2016

    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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