Sitting here in my hot kitchen, (day seven of a broken air conditioner), it’s hard to envision actually cooking something and heating up the room … making it even more uncomfortable!
This is one of my favorite summer pasta sauces, especially while the tomatoes are juicy and plump and full of delicious flavor. If you don’t want it on pasta it’s equally delicious on crostini, spooned over fish or chicken, or paired with a plate of steamed vegetables. You can eat it by the spoonful along with cheese or hummus … or on it’s own. And, there’s no cooking involved — yay!!
I always think the tomato season is so long, but during the winter months, when I’m yearning for rich, succulent tomatoes I’m always reminded just how fleeting the season really is — so indulge while the getting is good!!
RAW TOMATO SAUCE
adapted from Saveur Magazine
This can be prepared in advance, but don’t mix it with the pasta until just before serving. The olive oil, which acts as a preservative, keeps it fresh for up to 5 days in the fridge … all while absorbing the wonderful melody of flavors.
4-6 Garlic Cloves, crushed
3-4 large Beefsteak Tomatoes (aka Jersey Tomatoes), or any other fresh and flavorful tomatoes, seeded and coarsely chopped,
5 Anchovy Filets, minced
½-¾ cup extra virgin Olive Oil, enough to cover ingredients
¼ tsp Black Pepper
1/8 tsp ground Turmeric (optional)
½ cup fresh Basil, sliced into fine ribbons just before adding
Place everything, except the basil, into a bowl. Make sure all ingredients are submerged in olive oil.
Allow the flavors to meld: let the sauce sit for at least one hour on the counter, or overnight in the fridge.
Remove garlic cloves and add the sliced basil.
1. Grill Crusty Bread. Top with sauce and Shaved Parmesan Cheese.
2. Add ½-½ tsp Chili Pepper Flakes, 1 cup of Sliced Artichoke Hearts and ½ cup black olives to the Tomato Sauce. Delicious over Seared Salmon.
3. Add Italian Tuna, increase the amount of Black Pepper and add Aleppo Pepper. Serve over Pasta.