It’s finally August… it’s almost like you can smell the Fresh, Organic tomatoes in the air. With this abundance of heirlooms, plums, grapes, cherries, and romas, you might need some new ideas for using them.
Here we have a recipe for an uncooked sauce, which makes it perfect for a light dinner on a hot day. You can make the sauce hours ahead, allowing the oil and tomato to macerate, and then just add the pasta when you are ready to eat. This is also delicious over polenta, or even as a basic bruschetta topping. You can add green onions or some red pepper to it if you like, but I prefer to keep it simple. You can also add a pinch of vinegar or lemon juice to brighten up the taste. I like this with linguine, but any pasta you like is fine. Because this recipe is so simple, it is important to use Fresh, Organic ingredients. Why not try using Local heirloom tomatoes from Muth Farm, less than 80 miles from Nature’s Corner ?
Raw Tomato Basil Pasta Sauce
3 tomatoes, roughly chopped
1 garlic clove, finely chopped
6 or 7 basil leaves, roughly chopped
1/3 cup extra virgin olive oil
Salt and pepper to taste Parmesan cheese (optional)
1. In a large bowl, add all of the ingredients and stir. Cover and let stand for at least an hour, more if you have the time.
2. Once the pasta is cooked, drain and pour over top of the sauce. Allow to sit for a minute to heat the sauce up, then stir well with salad servers to coat the pasta. Serve immediately.