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.
No-Cook Tomato SauceRecipe from the Tasting Table Test Kitchen
Yield: 4 cups
Prep Time: 15 minutes, plus 30 minutes to infuse
Cook Time: N/A
Total Time: 15 minutes, plus 30 minutes to infuse
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.
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