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No-Cook Summer Tomato Sauce

From the kitchen of Karen Van Evera.


  • 6 large ripe tomatoes (about 3 lbs.), chopped
  • 1 clove garlic, minced
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1 lb. pasta, your choice
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 cup fresh basil leaves, chopped
  • Freshly grated romano or feta cheese


Place first four ingredients in a bowl; mix, cover and let sit at room temperature for 1-2 hours, or until ready to use.
Cook pasta, drain and return to pot.
Stir oil and vinegar into tomato sauce; when blended, pour over the pasta and toss gently.
Spoon into bowls, top with basil and cheese.

Makes 4 generous servings: 399 calories and 6g fat (13%).

Options: You can vary the recipe by adding cannellini beans; or serving the sauce over the rice or bulgar wheat.

Published by kath on