Tomato Week: Raw Fresh Tomato Sauce

Day 3 of 'tomato week' is this simple recipe/non-recipe for raw fresh tomato sauce that I tossed with spinach ravioli (store-bought) and pearl-sized mozzarella balls for a quick easy side dish with grilled chicken. This includes 2 pretty interesting techniques I didn't know about - as interesting as tomato tips can be, that is!

1) I've shared how I usually peel tomatoes (click here for that post) but this recipe says to peel them with a vegetable peeler using a "zig-zag motion". I'll admit I did not think it would work, and why a zig-zag motion?... well whatever the reason, it works. The peels came right off. Super easy.

2) after peeling, cut in half and remove the seeds (I left a few 'cuz I'm lazy and then ended up needing to drain the tomatoes because it was very liquid-y), chop into a small dice. Put in a bowl and when you're ready to eat them heat up some olive oil until very hot (use caution obviously, spilled hot olive oil hurts!) and then pour over the raw chopped tomatoes. The tomatoes were still fresh and raw, but the oil softened them and makes a sort-of sauce. Love this barely warmed up dish - perfect for the 90' days we're still having!

I halved the recipe and it made plenty to toss with a package of ravioli for the two of us. No leftovers tho... that made me a little sad. Here's the original recipe, easy to make smaller (or larger) amounts as desired.

Ingredients:

3 pounds ripe tomatoes, cored
2 Tablespoons fresh basil
2 teaspoons fresh oregano
1/2 cup extra-virgin olive oil
sea salt

Directions:

Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4" dice and transfer to a large serving bowl. Add the basil and oregano.

Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking): pour over the tomato mixture, add 2 teaspoons salt and mix well. Toss with cooked pasta and serve.

Yields 3-4 cups, enough for 1 lb. dried pasta


recipe found here.