Raw Tomato Sauce
This fresh and simple Italian sauce, also known as "sugo di pomodoro fresco," is made with ripe tomatoes, fresh herbs, and garlic, making it the perfect addition to pasta or any dish that needs a burst of Mediterranean flavor.
Servings: 6
Calories: 60kcal
Ingredients
Yield 1 cup
- 0.5 lb tomato concassėe
- 2 green onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh basil or oregano, finely chopped
- 1.5 tablespoons olive oil, extra virgin
- Salt and pepper, to taste
Instructions
- Combine all the ingredients together and season with salt and pepper. Served over or mixed with hot pasta.
Video
Tips for Making Raw Tomato Sauce
- Use Ripe Tomatoes: The key to this sauce is using the freshest, ripest tomatoes you can find. Look for tomatoes with deep color and a sweet aroma, as they’ll provide the best flavor for your sauce.
- Fresh Herbs: While basil is traditionally used, you can also use oregano, parsley, or thyme to adjust the flavor to your liking. Fresh herbs provide a brighter, more aromatic taste than dried ones.
- Let the Sauce Rest: Even though it’s a raw sauce, letting it sit for about 10–15 minutes before serving allows the flavors to meld together and develop more depth.
- Add Extra Olive Oil: If you prefer a silkier texture, you can add a bit more extra virgin olive oil. It enhances the richness of the sauce and balances the acidity of the tomatoes.
- Adjust Seasoning: Raw sauces can vary in acidity depending on the tomatoes used. If it’s too acidic, add a pinch of sugar to balance it out. If it’s too bland, season generously with salt and pepper.
- Serve with Hot Pasta: To prevent the sauce from becoming too watery when mixed with pasta, serve the sauce directly over freshly cooked, hot pasta. The heat helps the sauce absorb into the pasta, creating a flavorful dish.
- Store for Later: If you have leftovers, you can store the sauce in an airtight container in the fridge for 1–2 days. It’s best served fresh, but can also be enjoyed cold or at room temperature.
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