70 minutes
A vibrant and fresh no-cook tomato basil sauce that's perfect for summer days.
Ripe Tomatoes, cored and cut into small, bite-sized pieces
0 lb
to taste
Basil, torn
cups
1. Prepare Tomatoes
Core and cut your 2 pounds of ripe tomatoes into small, bite-sized pieces. Place the diced tomatoes into a large bowl.
2. Mix Ingredients
Generously sprinkle the tomatoes with salt. Add ¼ cup of torn basil leaves and ⅓ cup of extra-virgin olive oil. Carefully toss the mixture until the tomatoes are well-coated and the basil is evenly distributed.
3. Marinate
Cover the bowl tightly with a lid or plastic wrap and set it aside to marinate for at least 1 hour.
4. Serve
Just before serving, toss the marinated tomato mixture with hot, freshly cooked, and drained pasta. Serve immediately.
Opt for the ripest, most flavorful tomatoes, like heirloom or vine-ripened, preferably locally sourced from a farmers' market.
Use high-quality extra virgin olive oil for its fruity depth that complements the sweetness of the tomatoes.
Let the sauce sit at room temperature for at least 30 minutes before serving to intensify flavors; avoid refrigeration to maintain vibrancy.
Sprinkle tomatoes with salt before mixing to draw out water and concentrate flavors, aiding texture since no cooking is involved.
Use freshly picked basil, tearing the leaves by hand just before adding to preserve essential oils and prevent bruising.
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