This wonderful uncooked, summer tomato sauce is fresh and delicious. Serving this sauce at room temperature over hot pasta brings out all the flavors of each of the ingredients. Fresh basil adds a delightful element that dried basil cannot do.
You can serve summer tomato sauce over any pasta. I like to add a good sprinkle of cheese on top. Summer tomato sauce served over pasta provides a healthy meatless meal. There have been times when I pulled this together at the last minute because I had nothing in the house except for some tomatoes and some dried pasta. I keep an herb garden so, in the summer, I always have fresh basil. My pantry is never without pasta.
- 2 pounds medium to large ripe tomatoes (3—6 tomatoes, depending on size)
- 2 whole cloves of garlic, peeled
- 1 small bunch fresh basil
- 1/2 cup extra-virgin olive oil
- kosher salt
- black pepper in a mill
- 12 ounces pasta (vermicelli, spaghettini, fusilli or your favorite pasta)
- Remove the stem end of the tomatoes and discard.
- Chop the tomatoes coarsely and place them in a glass or stainless steel bowl.
- Crush the garlic and chop it finely and add it to the tomatoes.
- Remove the basil leaves from their stems, chop them coarsely, and toss with the tomatoes and garlic.
- Add the olive oil and toss again.
- Let the mixture rest in a cool spot, but not the refrigerator, for about 2 hours.
- Cook the pasta and drain it. Season the tomato sauce with salt and black pepper and add the pasta to the sauce.
- Toss the mixture and serve immediately.