No-Cook Tomato Sauce (Salsa Cruda)

No-Cook Tomato Sauce (Salsa Cruda)
Photo by Scott Phillips


  • 1 Tbs. coarsely chopped fresh thyme
  • 1/3 cup roughly chopped fresh flat-leaf parsely or basil (or both)
  • 2 lb. ripe tomatoes (about 3 large or 4 medium), cored and cut into ½-inch dice (about 4 cups)
  • ½ cup good-quality extra-virgin olive oil
  • Pinch crushed red pepper flakes (optional)
  • 1 tsp. minced garlic (1 medium clove)
  • ¼ tsp. freshly ground black pepper; more to taste

Combine all of the ingredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours. Toss the sauce with just-cooked pasta. Adjust the seasoning to taste with salt and pepper and s...

View full recipe at Fine Cooking


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