It’s summer. It’s hot. The kitchen is really hot. What’s a cook to do?
Get thee to a farmer’s market! Buy a bunch of sweet, delicious cherry tomatoes and get ready for The Best Tomato Sauce NEVER Cooked. You don’t need to turn on the oven, no need to let anything simmer, just combine fresh tomatoes, garlic, basil, and olive oil and let them do their thing. This recipe is quick but requires a lot of time to let the tomatoes and garlic marinate… which is sort of how I feel in the summer. Just let me sit and chill out and everything will be just fiiiiiine.
The Best Tomato Sauce Never Cooked
adapted from The Kitchn
serves 4 generously
2 pints cherry or grape tomates, roughly chopped
4 large garlic cloves, minced
12 leaves of basil, cut into fine strips
1/3 cup extra virgin olive oil
Salt and pepper to taste
1/2 pound angel hair pasta
1/4 cup grated Parmesan cheese, for garnish (optional)
3 basil leaves, for garnish (optional)
Place tomatoes, garlic, basil, and olive oil into a large serving bowl. Stir until combined. Add just a dash of salt.
Cover the bowl and let marinate at room temp for about two hours. Stir every 30 minutes or so, and get ready for the most delicious garlic smells to come at you. Boil pasta, drain, and pour into the bowl with the tomato mixture. Salt and pepper to taste. Add more fresh basil and some Parmesan cheese, if desired.
Enjoy warm or room temperature…outside preferably, even if it just mean stepping out on to the fire escape.