No-Cook Tomato Sauce for Pasta

July 7, 2017

Kory Cheshier

Some dishes have to wait for the right season to enjoy, such is this one. It is best with a variety of tomatoes.

—Teresa Blackburn

Ingredients

2 Large or 4 smaller size vine-ripened tomatoes, chopped

Small handful of fresh basil leaves, roughly chopped

½ cup toasted pine nuts

2 garlic cloves, pressed through a garlic press

⅓ cup good quality fruity olive oil

2 tablespoons red wine vinegar

Freshly ground black pepper and sea salt

Cooked spaghetti

Freshly grated Parmesan Cheese

Preparation

1. Combine tomatoes, basil, pine nuts and garlic in a bowl. Add olive oil and vinegar and toss well. Season with salt and pepper. Cover and chill, if making more than 4 hours ahead. Otherwise, leave at room temperature.

2. Spoon over cooked spaghetti with Parmesan.