No Cooking Needed Pasta Sauce Makes Dinner A Snap!
No cook pasta sauce is best in late summer when tomatoes are uber-vine ripened and farmers' markets (and home gardens) are bursting with flavorful, bright red tomatoes. Make this in the morning and by the afternoon the flavors have melded into a delicious sauce. No need to warm the sauce, tossing it with hot pasta does the trick. This recipe calls for all the ingredients to be chopped, but you could puree this sauce with an immersion blender prior to serving, if you like.
I especially like this because this is a recipe that you can do whatever you like with! Skip the onions, reduce the garlic (some recipes only call for rubbing the bowl with a clove of peeled garlic!), or add other fresh herbs like oregano or chives.
This recipe is as easy as it gets—one bowl clean up and no simmering over a hot stove. You really have to try this tonight!
No Cook Pasta Sauce
Time: 15 minutes Serves: 4 to 6
6 large summer ripe tomatoes, finely chopped (you can remove some of the seeds, if you like)
1 small or half of a large sweet onion, chopped very fine
3 to 4 cloves garlic, crushed and minced very fine (If the garlic is mild, I use 5 or 6, but I love garlic)
4 teaspoons extra virgin olive oil, first cold press (choose one that you really like the flavor)
½ cup fresh basil, chopped or torn
fine sea salt and pepper, to taste
½ teaspoon sugar, optional
1. Add the tomato, onion and garlic to a large bowl as you chop them. Add the remaining ingredients and stir well.
2. Let the sauce stand covered on the counter for at least 2 hours at room temperature. Do not put into the refrigerator. Prior to serving, taste and adjust seasoning. Drizzle with a little extra virgin olive oil.
3. Serve with favorite pasta and grilled bruschetta made from some of the No Cook Sauce. Just lightly brush both sides of the bread with olive oil and grill over medium heat until grill marks appear. Turn and top with tomatoes. Grill 1 or 2 minutes more.
Additions & Ideas
- 1 red, orange or yellow bell pepper, finely chopped
- ⅓ cup Parmesan cheese, grated or shaved
- 1 cup fresh mozzarella cheese, cut into bite size chunks
- 4 ounces mild goat cheese or feta cheese, crumbled
- 2 teaspoon white wine or balsamic vinegar
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