Raw Tomato Sauce

This recipe is super easy & can be loosely adapted to suit your taste. This is pretty much the only time of year it can be made, when ripe tomatoes are easily available.
I had a bunch this weekend & didn't feel like ruining their fresh flavor by cooking them.

Begin with 4 pounds of ripe tomatoes. There are lots of ways you can proceed here. You can peel & seed them. Or, leave them the way they are. You can chop them by hand for a chunkier sauce, or puree them slightly for a thinner sauce.

I don't have any problem eating tomato skins, or seeds. So, I left mine as is. I did decide to puree them slightly, due to the fact that Bozo #2 can be fussy about big chunks of tomato in his pasta. I did this in a food processor & pulsed them for a few seconds. Next, mince 2 cloves of garlic & using the side of your knife blade, mash them with 1 teaspoon of kosher salt, until a paste is formed.

Add the garlic to the tomatoes, along with a 1/3 cup thinly sliced fresh basil leaves.
Stir the mixture up & set aside for about an hour, for the flavors to meld.

After the sauce has had a rest, boil one pound of pasta. I would recommend using a tubular, or spiral pasta, to hold the sauce well. But, DH showed up, about a half hour before dinner, with some fresh pasta from Arthur Avenue, he had been given. So, I used that.
When the pasta is cooked, drain it & immediately mix with the sauce. I like to throw in some cubed fresh mozzarella cheese too.

Serve right away, while it is still warm.

Raw Tomato Sauce

Makes enough sauce for 1 pound of pasta

4 pounds red-ripe tomatoes
2 cloves garlic, smashed into a paste with 1 teaspoon kosher salt
1/3 cup thinly sliced fresh basil leaves
2 tablespoons extra virgin olive oil
Salt to taste

Chop the tomatoes, or blend in a food processor until coarsely chopped.
Add the garlic paste, sliced basil, olive oil & salt to taste. Mix to combine & let the sauce sit for about an hour to blend the flavors.
Serve over pasta. Sprinkle with some cubed fresh mozzarella cheese, if desired.
Click here for the printable recipe.