My Italian grandma was famous for her tomato sauce without a cooking-now I do it repeatedly

My grandparents’ house had a huge greenhouse and garden in the back yard, in which my grandfather grew all kinds of vegetables. In the summer months, the garden was overcrowded with fresh tomatoes. We have plums, cherry, we have heirloomAnd Roma tomatoes, so there were always tons. My grandfather would pick them directly from the vine and walk through the garden and eat them like an apple.

On summer evenings when my grandmother didn’t want to spend time leaning over a hot stove to do dinner, she would open the favorite of my grandfather, her sauce with no-cook tomatoes. This recipe contains only a few simple ingredients, so it tastes best when everything, especially the tomatoes, are fresh and high quality. What makes this recipe really special is the technology and of course fresh summer tomatoes.

The secret of the no-cook tomato sauce

The secret trick here is to salt the tomatoes and remove the aqueous pulp before serving. Salt not only distinguishes the excess water, but also condenses the taste of the tomatoes. Your salted tomatoes have a deeper, defined taste as if they just cut them and serve as it is.

As soon as you have your ultra tomatoes, it really merges the aromas. The longer the tomatoes sit, the better they taste. It seems to be a lot of oil, but as soon as the oil is covered with the pasta and emulsified with the pasta water, it turns into a silky sauce. You can even prepare this sauce in advance and keep it in the fridge for up to two days – simply mix with your noodles when you are ready (hold onto the basil to the end).

How to make tomato sauce without a cook

Ingredients:

Used 4

• 2 pints cherry tomatoes or about 1½ pound mixed tomatoes
• 2 cloves garlic
• Press with red pepper flakes (optional)
• Salt and pepper taste
• ⅓ cup of olive oil
• Handful of basil
• 12 ounces of pasta

Procedure:

1. Start halving cherry tomatoes in a bowl. If you use larger varieties such as plums or an inheritance, cut into approximately 1-inch pieces, Remove the seeds and pulp. Place in a small bowl and sprinkle with two spacious priest salt. set aside.
2. Carefully empty the water from the tomatoes after about 15 minutes. Roughly roughly the garlic and put it in the bowl with the tomatoes. Add black pepper and chili flakes, stir in to combine. Pour over olive oil, cover and let it sit for about 30 minutes at room temperature.
3. Set a pot with heavily salted water for cooking.
4. Cook the pasta according to package instructions and reserve a cup of pasta water. Return pasta into the pot after releasing the emptying.
5. Leave the tomato sauce, remove the garlic and throw away, then taste; If necessary, adjust the spices. Grip into the bowl with a clean hand and give the tomatoes two or three good squishes. You want to break up some of the tomatoes without mixing them all.
6. Pour the tomato sauce over the pasta and throw them vigorously. Add a splash of pastry water and continue throwing until the sauce is installed. Turn basil, get in and serve quickly.