No Cook Tomato And Basil Sauce
Prep time: 30 minutes
Total time: 8 hours or overnight
Categories: Pasta, Sauce & Salsa
• 6 Ripe Tomatoes
• 3-4 Stems Basil (20-30 leaves)
• 4-6 Cloves Garlic
• ⅓ Cup Herb Infused EVOO
• Coarse Salt
• Fresh Cracked Pepper
• 1 Pound Penne
• 1 Wedge Fontinella Cheese (about 6-8 oz)
This is the perfect use of scratch and dent tomatoes at the market. I paid $2 for 8 tomatoes.
Core tomatoes and trim any bruises. In a bowl hold the tomato in hour hand with the cut side down. Gently squeeze seeds out and remove most with your hand. Do not worry about any seeds remaining. Once they are all seeded, chop them into ½ inch cubes. Put them in a medium bowl.
Remove the stems from basil and coarsely chop. Add to bowl. Skin, trim and chop fresh garlic. Garlic adds a sharpness to the sauce so adjust the amount according to taste. Add to bowl.
Add ⅓ cup herb infused extra virgin olive oil, crack pepper to taste and about 1 teaspoon coarse salt. Stir and cover with plastic wrap. DO NOT REFRIGERATE. Stir occasionally being sure to replace plastic wrap for at least 8 hours or overnight.
Grate Fontinella cheese. Set aside about a cup.
In large pot cook Penne pasta according to package directions. Drain well and put in large bowl.
With a ladle, press down gently on sauce and scoop 2-3 ladles full of liquid and add to pasta bowl. It is ok for a few chunks of tomato to get in, as well. Add cheese Stir gently.
To assemble: scoop pasta into individual bowls. Add a few spoons of tomatoes and some cheese.
Use any remaining sauce as a topping for a pizza.
Have a yummy day!