NO COOK TOMATO SAUCE

Russ Myers

By
@Beegee1947

Let the tomatoes do the talking with this raw version of a spaghetti-night essential. Use this sauce over hot pasta, raw vegetable ribbons or poached fish or poultry. You can season it to taste with salt and freshly ground pepper or red pepper flakes if you like.


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Comments:

Serves:

8 to 10 Servings

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 large
clove garlic, minced
1 Tbsp
plus 1 teaspoon sherry vinegar
3 lb
fresh tomatoes
1 tsp
honey
2 Tbsp
fresh oregano leaves

Directions Step-By-Step

1
In a cup, combine garlic and vinegar; set aside. Remove stem end of each tomato. Cut tomatoes in half and use your fingers to scrape the seeds into a bowl. Set seeds aside.
2
Place half the tomatoes in a food processor and pulse until finely chopped but not liquefied. Transfer to a large bowl. Add remaining tomatoes and honey, oregano, and garlic and vinegar mixture to the food processor and repeat. Stir into the sauce in the bowl. If the sauce seems too thick, strain the reserved seed mixture through a fine-mesh sieve and use some of the tomato liquid to thin the sauce.
3
The sauce will keep refrigerated for a few days.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American