No-Cook Tomato Sauce

Ingredients

  • 1 lb. (3 to 4 medium) fresh California tomatoes, coarsely chopped
  • 1 Tbs. olive oil
  • 3/4 tsp. each salt and sugar
  • 1/2 tsp. ground pepper
  • 1 1/2 to 2 tsp. balsamic vinegar

Preparation Instructions

In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste. Makes about 1 1/2 cups sauce.

Monday-Friday Variations

Add the following to 1½ cups sauce:

  • Monday: ¼ cup chopped fresh basil
  • Tuesday: ¼ cup chopped Greek or Italian olives and 1½ tsp. finely grated orange peel
  • Wednesday: ½ cup crumbled feta cheese and ¾ tsp. finely chopped fresh or dried rosemary
  • Thursday: 3 tbsp. toasted peanuts and 4-6 thin slices prosciutto, cut into bits
  • Friday: 3 tbsp. capers and 2 tbsp. chopped parsley
   
 
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