Whether you grow your own tomatoes or live near a supply of farm-grown beauties, put the summer abundance of fresh-off-the-vine tomatoes to use with this no-cook tomato sauce for pasta and pizza.

We often make this recipe when we come across a lot of very ripe tomatoes, priced to sell. The recipe is from DeLallo, purveyor of fine foods, with an emphasis on premium Italian products.

Also check out the numerous uses for a bounty of summer tomatoes below.
 
 
RECIPE: NO-COOK FRESH TOMATO SAUCE

Ingredients For 4-6 Servings

  • 4 large homegrown tomatoes, coarsely chopped
  • 3 cloves fresh garlic
  • 1/2 cup DeLallo Italian Extra Virgin Olive Oil
  • Handful of fresh basil, torn
  • 1 (1-pound) package DeLallo Spaghetti
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 tablespoon DeLallo Natural Sea Salt
  •  
    Preparation

    1. PLACE the chopped tomatoes in a large serving bowl. Using your hands, squeeze and smash the tomatoes to release all of their juices. Then combine them with the olive oil, garlic, basil and salt. Set aside and allow to marinate, up to an hour.

    2. COOK the pasta according to package instructions. Drain. Immediately add the hot pasta to the serving bowl with the tomatoes. Mix to combine.

    3. SERVE with freshly grated Parmigiano-Reggiano cheese.
     
     
    MORE USES FOR TOMATO SAUCE

    Beyond pasta and pizza, here’s how to use your fresh tomato sauce:
     
    Breakfast

  • Eggs, topped with sauce or on the side
  • Shakshouka (spice up the sauce)
  •  
    Lunch

  • Cheeseburger with shredded mozzarella and sauce
  • Hero or meatball sub
  • Grilled cheese or panini with mozzarella and/or taleggio
  • Pizza: Add your favorite spices (oregano, fennel, red pepper flakes) and fresh basil
  • Polenta: Broil or pan-fry slices; top with sauce and shredded mozzarella or grated cheese; broil until cheese melts
  •  
    Appetizers

  • Dip: Serve warm with bread sticks, toasted bread fingers, garlic bread strips, chicken wings, fried zucchini, mozzarella sticks
  • Top a baked baby brie or camembert
  •  
    Dinner Mains

  • Baked Pasta: lasagna, manicotti, ziti, etc.
  • Chicken cacciatore
  • Chicken parmigiana
  • Eggplant parmigiana
  • Grilled vegetables parmigiana
  • Ground beef casserole
  • Meatloaf
  • Veal parmigiana
  • Sausage and peppers
  •  

    Spaghetti With Tomato Sauce
    [1] This no-cook tomato sauce has numerous uses beyond pasta (photos #1 and #2 © DeLallo).

    DeLallo Extra Virgin Olive Oil

    [2] Extra virgin olive oil can be its own sauce. Just drizzle it over the pasta, add fresh cracked pepper and parmesan cheese.

    Organic Basil
    [3] Basil with roots. With or without the roots, keep herbs in the fridge in a glass or other tall container. Add some water to the bottom. As with flowers, change the water regularly. This will keep herbs fresh, longer (photo © Good Eggs).

  • Seafood: fried, grilled or steamed clams, mussels, scallops, shrimp
  • Stuffed Peppers
  •  
     
    With all these options, why not double the recipe and enjoy it at another meal.
     
     
    THE HISTORY OF TOMATOES

    THE HISTORY OF SPAGHETTI

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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