No-Cook Tomato Sauce Recipe

This tomato sauce can be made in a snap. Just be sure to pick medium-to-large heirloom tomatoes, so you don't spend too much time grating them, and look for tomato varieties that have a lower water content, such as Early Girls or Romas. Once the sauce is made (and it won't take long), toss it with pasta, spoon it over toasted bread or use it as a dipping sauce for whatever floats your boat.

Recipe from the Tasting Table Test Kitchen

No-Cook Tomato Sauce
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Try this easy, no-cook tomato sauce recipe. All you'll need is a box grater to make this sauce in less than 15 minutes.
Prep Time
Cook Time
Total time: 15 minutes
  • 6 pounds (12 to 13) medium heirloom tomatoes, halved crosswise
  • 3 tablespoons olive oil
  • 2 garlic cloves, grated on a microplane
  • 1½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 basil sprigs—leaves picked and lightly torn, sprigs reserved
  1. Using the coarse side of a box grater, grate the cut sides of the tomatoes into a medium bowl until you reach the skin. Discard the skins.
  2. Strain the tomatoes through a fine-mesh strainer, gently pushing on the pulp to extract most of the juice. Reserve the juice for another use and transfer the tomato pulp to a quart-size mason jar. Add the olive oil, garlic, salt, pepper and basil sprigs. Seal with the lid and shake. Let sit at room temperature for 30 minutes to infuse. Discard the basil sprigs before using and add fresh basil to serve.
Calories per Serving 108
Total Fat 5.8 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 13.6 g
Dietary Fiber 4.1 g
Total Sugars 9.0 g
Sodium 370.0 mg
Protein 3.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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