Uncooked Tomato Sauce


6 to 8 large, ripe tomatoes, finely chopped
1/4 to 1/2 cup extra virgin olive oil
1 to 2 teaspoons salt
1/4 cup finely chopped basil leaves
1 pound spaghetti or linguine
grated cheese (optional)


Combine all ingredients except pasta in a mixing bowl, and set aside at room temperature. Stir every 30 minutes or when you think of it. Taste the mixture after 2 hours and add more olive oil or salt as you wish. The amount of liquid will increase as the mixture stands. After about 4 hours, or when plenty of juice has accumulated in the bowl, cook the pasta in a large pot of boiling water. Drain and immediately toss with tomato sauce. Top with grated cheese, if desired.


4 to 6 servings

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