Cart Log In Menu
printer-unfriendly, recipe,

No Cook Fresh Tomato Sauce

Who wants to stand over a hot stove to enjoy fresh tomato-herb sauce? Try this recipe for a vividly colored, uncooked sauce that combines all the best summer flavors. A gardening cook's treasure.

• 5 large ripe tomatoes, peeled, seeded and coarsely chopped
• 2/3 cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1/2 cup fresh chopped parsley
• 3 cloves of garlic, finely minced
• 1/2 cup extra virgin olive oil
• 3/4 cup grated Mozzarella cheese
• 1/4 teaspoon salt and freshly ground pepper – or to taste
• 12 ounces fresh or 8 ounces dried spaghetti or linguini
• Freshly grated good-quality Parmesan cheese


Have all the ingredients at room temperature.

Prepare the sauce by combining tomatoes, basil, chives, parsley, garlic, olive oil, mozzarella cheese, salt and pepper. Let this sauce mixture stand at room temperature for about an hour to let the flavors blend. Adjust the salt and pepper to taste.

Cook and drain the pasta. In a warm bowl combine the hot drained pasta and the sauce. Toss together and serve right away. Pass freshly grated Parmesan cheese.

Serves 4

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 


Have all the ingredients at room temperature.

Prepare the sauce by combining tomatoes, basil, chives, parsley, garlic, olive oil, mozzarella cheese, salt and pepper. Let this sauce mixture stand at room temperature for about an hour to let the flavors blend. Adjust the salt and pepper to taste.

Cook and drain the pasta. In a warm bowl combine the hot drained pasta and the sauce. Toss together and serve right away. Pass freshly grated Parmesan cheese.

Serves 4

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive