03 June 2018

Recipe: Pasta with Uncooked Tomato Sauce

Hello there!  I had not really planned to be so incommunicado this past week, but work stuff and humidity left me with very little energy in the evenings.  It's weeks like that where you are extra happy to have a weekend to gather yourself back together.

Though it was still disgustingly humid yesterday, I did venture out so I could go to the Farmer's Market.  It was a pretty successful trip, and it allowed me to fix a dinner that required very little energy and more importantly, very little time cooking in the heat and humidity.  It's a recipe that I know has many variations, but this is the one I have always used, from Cuisine magazine (an oldie but goodie!), November 1983.  I thought I'd share it so you could give it a try this summer if it sounds good to you.  It helps when you can get fresh, yummy tomatoes, either home-grown or from the Farmer's Market.  Ours aren't ripe yet, but there were some *really* nice ones yesterday that made this possible.


Pasta with Uncooked Tomato Sauce
(Makes 4 servings)


6 fresh, ripe medium-to-large tomatoes
1 lemon (or 2 Tablespoons lemon juice)
2 cloves garlic, minced
Fresh basil leaves
2 Tablespoons olive oil
1 pound pasta

To make the sauce:

Bring water to boil in a large pot.  Turn off heat, and drop tomatoes into the water for 2-3 minutes. Rinse under cold water, and peel.  Slice tomatoes in half, and scoop out seeds and juice; discard.  Break tomatoes halves into pieces into a bowl.  Slice lemon and squeeze juice into bowl with tomato pieces.  Add minced garlic and pepper.  Tear up as many basil leaves as desired and add.  Mix well, and allow to sit for at least 10 minutes.


Cook the pasta as directed and drain.  Place on a serving plate or into serving bowls, and drizzle 1/2 Tablespoon over each serving.  Pour sauce over each serving, and serve with additional pepper and some grating cheese.

Notes:  If you are making this near the time you are planning to eat, you can use the water and pan for the pasta to prep the tomatoes.  If you are making this ahead, cover and refrigerate, then take out of the refrigerator to get sauce to room temperature before serving. 


I hope if you try this one, you'll find it as yummy as we do.  It's a perfect summer recipe for so many reasons!


AsKatKnits said...

Yum! Thank you for sharing and we will be adding this into the Summer Meal Rotation!

Vera said...

Sounds delicious! Thanks for the recipe. And, yay! It is much cooler today.

Bonny said...

This sounds delicious, and just the type of recipe that I look for in the heat and humidity of summer. We've got a while to go before we have fresh tomatoes of our own, but I'll be trying this after a trip to the farmer's market. Thanks for sharing!

Bridget said...

I forgot that in order to get comments now via e-mail, I have to comment myself - how dumb!

Anyway, I'm glad those of you who have commented already think it sounds like a recipe worth trying - we LOVE it.

Caffeine Girl said...

That looks like the perfect recipe for hot, humid weather!

Araignee said...

Mmmmmm.....I've been craving pasta all day and then I see this!

Kym said...

That sounds wonderful, Bridget! Thanks for sharing. I hope this week is off to a cooler and less-frazzled start. XO

elns said...

Ahh summers and tomatoes THE BEST.

karen said...

I'll have to try this! We eat pasta at least once a week :)