I think we’re down to the last tomatoes of the summer here. As the days get shorter, it’s harder for them to ripen. The ones on the vine right now may end up as fried green tomatoes or relish.
I was lucky enough to get fresh plum tomatoes from a friend’s garden last week. They were starting to get a little soft, so I went in search of a recipe to use them, but uncooked. I didn’t want to lose that fresh tomato flavor.
Following is one I found and used this weekend. Everything depends on the quality fo the tomatoes! If they aren’t ripe and flavorful, don’t use this recipe. If they are, enjoy one last taste of summer.
Uncooked Tomato Sauce
Serves 4
6 medium-sized tomatoes, preferably heirloom, roughly chopped
4 large garlic cloves, finely minced
10 leaves of basil, cut into fine strips
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese for garnish (optional)
Place tomatoes, garlic, basil and olive oil into a large serving bowl. Stir mixture until all tomatoes are coated with oil and garlic is evenly distributed throughout the sause. Cover the bowl and let marinate for about four hours on the counter at room temperature. Juices from the tomatoes will be released and flavors will meld. However, if you can’t wait that long, it’s ok to go ahead and eat! When ready to serve, add salt and pepper to taste. Serve over hot pasta, and add Parmesan if you like. Can also serve over warm bread to make bruschetta.
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