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Jul 31, 2007 03:25 PM

Raw Tomato Pasta Sauce?

I have some beautiful tomatoes and wanted to make a summer pasta dish with them tonight, without cooking them. Any suggestions?

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  1. You could do a classic "alla checca" sauce, which is simply olive oil, basil and tomato tossed with hot cooked pasta (typically angel hair).

    1 Reply
    1. re: DanaB

      I sometimes do a version of this classic combo above, but I sautee some minced garlic (lightly) in the olive oil just to heat the oil through and release the aroma of the garlic, then pour over pasta, add fresh tomatoes, basil, and grated parmigiano. mix together (maybe with a touch of fresh black pepper).

    2. It is nice to add fresh diced tomatoes to a basil pesto dressed pasta.

      1. Perfect! I would put the tomatoes in the bottom of your pasta serving bowl. Then, heat up some good olive oil in a saucepan, throw in garlic, parsley, salt and pepper, and some chili flakes, boil and drain your pasta... and toss it all together in the bowl with the tomatoes. A good sprinkling of parmesan cheese and you're done! You could also put some fresh spinach at the bottom of the bowl as it will wilt from the heat of the pasta.

        1 Reply
        1. re: wino22

          I do a "sun cooked" sauce recipe which may have originated in the Silver Palate cookbook.
          I use roma tomatoes but any tomato will work. I halve and seed them, sprinkle olive oil over the top, roast in a hot oven until the skin starts to separate from the flesh (10-20 mins tops). You can omit this step if you prefer not to "cook" the tomatoes. I find it imparts a wonderful flavor and tomatoes still taste fresh. I will also roast a whole head of garlic at the same time in same pan.

          Peel and chop the tomatoes, add to the carmelized, oozey, mashed up garlic cloves, season with salt, pepper, a few or more hot chile flakes, olive oil and fresh chopped herbs (I use basil) to taste. Cover bowl and leave in hot sun for an hour or more. Throw in hot pasta and add freshly grated parm or romano to taste.

          Absolutely amazing.

        2. the ny times just had a recipe for a tasty looking pasta w/tomatoes:

          1. It couldn't be less traditional, but I really love this recipe from the chef-owners of Al Forno: