Return to Content

Uncooked Tomato Sauce

Uncooked Tomato Sauce
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 to 6 servings

This is one of the easiest recipes you'll ever make. But put it together at least four hours before serving. The flavors need time to develop.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 to 8 large, ripe tomatoes, finely chopped
  • 1/4 to 1/2 cup extra virgin olive oil
  • 1 to 2 teaspoons salt
  • 1/4 cup finely chopped basil leaves
  • 1 pound spaghetti or linguine
  • grated cheese (optional)


Combine all ingredients except pasta in a mixing bowl, and set aside at room temperature. Stir every 30 minutes or when you think of it. Taste the mixture after 2 hours and add more olive oil or salt as you wish. The amount of liquid will increase as the mixture stands. After about 4 hours, or when plenty of juice has accumulated in the bowl, cook the pasta in a large pot of boiling water. Drain and immediately toss with tomato sauce. Top with grated cheese, if desired.

Additional Notes:

Note: If you wish, you can skin the tomatoes: Drop them into boiling water for 15 seconds and slip off the skins before you chop them. More important, use tomatoes that have terrific flavor. They need to be dead ripe and juicy -- ideally just picked from your garden.
Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111