Fresh Raw Tomato Sauce
This fast and fresh tomato sauce (alla checca) is the easiest! Made simply with ripe tomatoes, basil and garlic — it's the BEST sauce for all types of pasta, as a bruschetta topping and to go with grilled fish or chicken.
Ingredients
- 1½-2 pounds fresh ripe tomatoes
- 1 small garlic clove
- ¼ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ cup fresh basil leaves torn into small pieces or sliced into ribbons
Instructions
- Slice the tomatoes into ½-inch chunks. If you're using cherry tomatoes, slice them in half. Put the tomatoes in a large bowl.
- Grate the garlic clove over the tomatoes. If you don't have a rasp grater, chop the garlic very finely with a chef's knife.
- Pour the olive oil over the tomatoes and sprinkle with the salt. Stir to combine and then add the basil.
- Add hot cooked pasta to the bowl and toss. Serve immediately or at room temperature.
Video
Notes
- This recipe makes enough sauce for 1/2 pound of pasta, and it can easily be doubled or tripled.
- The sauce can sit at room temperature up to 3 hours. Toss it with cooked pasta just before serving.
- If you don't have basil, use a fresh green herb such as parsley, marjoram or even baby arugula.
- Add fresh feta cheese, torn fresh mozzarella or other soft cheese to the pasta.
- Fresh tomato sauce will keep 1-2 days refrigerated. Drain off any accumulated liquid if using as topping for pizza or bruschetta.
Nutrition
Calories: 152kcalCarbohydrates: 7gProtein: 2gFat: 14gSodium: 445mgFiber: 2gSugar: 4g
