No-cook Tomato Sauce (salsa Cruda)

Ready in 45 minutes
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "No-cook Tomato Sauce (salsa Cruda)"

Share it:

The heat of just-coked pasta helps release the flavour of the raw tomatoes, so toss them together while the pasta is still hot.


Ingredients

Are you making this? 
2 pounds Tomato; Ripe, cored and cut into 1/2" dice, about 4 cups
1/2 cup Extra Virgin Olive Oil
1/3 cup Parsley; roughly chopped or basil or both
1 tablespoon Thyme; fresh, coarsely chopped
1 teaspoon Garlic; minced
1 teaspoon Kosher Salt; more to taste
1/4 teaspoon Black pepper; freshly ground, more to taste
1 pinch Red Pepper flakes; crushed
1 pound Pasta

Original recipe makes 6

Servings  

Preparation

Combine all of the ingredients (except for the pasta) in a non-reactive bowl that's large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.

Toss the sauce with just-cooked pasta. Adjust the seasoning to taste with salt and pepper and serve immediately.

Notes

Variations

While salsa cruda is delicious on its own, you can choose one of these tasty additions for a little variety:

Cheese: Stir the cheese (see choices below) into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta. In addition to the 1 cup Parmigiano, choose 1/4 to 1/2 lb. of another cheese, depending on how strong or sharp it is.

1 cup grated Parmigiano-Reggiano

1/4 to 1/2 lb. of one cheese:

Feta, crumbled

Asiago, grated

Maytag blue, chopped

Gorgonzola, chopped

Fresh mozzarella, diced

Fresh goat cheese, crumbled

Tapenade: Yields about 3/4 cup. Mix half the tapenade into the No-Cook Tomato Sauce before it sits at room temperature. Garnish each serving of pasta with some of the remaining tapenade.

1/2 cup pitted Kalamata olives

1/4 cup pitted green olives

1/4 cup pitted oil-cured black olives

3 Tbs. extra-virgin olive oil

1 tsp. finely grated lemon zest

1 tsp. minced fresh rosemary (from 1 medium sprig)

Put all of the ingredients in a food processor and pulse until very roughly chopped, about 13 pulses.

Basil Pesto: Yields about 1-1/4 cups. Stir the basil pesto into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta.

2 cups firmly packed fresh basil (preferably Italian Genovese)

1 large clove garlic

1 tsp. kosher salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup pine nuts or walnuts

Put the basil, garlic, salt, and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds. With the machine running, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream. Turn off the processor and add the Parmigiano. Process until the cheese is incorporated, about 20 seconds. With the machine running, slowly add the remaining 1/4 cup oil. Add the nuts and pulse until they?re coarsely chopped.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 403 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for No-cook Tomato Sauce (salsa Cruda)

I'd rate it:


sign in to add your comment



Recipe ideas by email


Reviews

Add yours!

Variations While salsa cruda is delicious on its own, you can choose one of these tasty additions for a little variety: Cheese: Stir the cheese (see choices below) into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta. In addition to the 1 cup Parmigiano, choose 1/4 to 1/2 lb. of another cheese, depending on how strong or sharp it is. 1 cup grated Parmigiano-Reggiano 1/4 to 1/2 lb. of one cheese: Feta, crumbled Asiago, grated Maytag blue, chopped Gorgonzola, chopped Fresh mozzarella, diced Fresh goat cheese, crumbled Tapenade: Yields about 3/4 cup. Mix half the tapenade into the No-Cook Tomato Sauce before it sits at room temperature. Garnish each serving of pasta with some of the remaining tapenade. 1/2 cup pitted Kalamata olives 1/4 cup pitted green olives 1/4 cup pitted oil-cured black olives 3 Tbs. extra-virgin olive oil 1 tsp. finely grated lemon zest 1 tsp. minced fresh rosemary (from 1 medium sprig) Put all of the ingredients in a food processor and pulse until very roughly chopped, about 13 pulses. Basil Pesto: Yields about 1-1/4 cups. Stir the basil pesto into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta. 2 cups firmly packed fresh basil (preferably Italian Genovese) 1 large clove garlic 1 tsp. kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano 1/2 cup pine nuts or walnuts Put the basil, garlic, salt, and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds. With the machine running, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream. Turn off the processor and add the Parmigiano. Process until the cheese is incorporated, about 20 seconds. With the machine running, slowly add the remaining 1/4 cup oil. Add the nuts and pulse until they?re coarsely chopped. [I posted this recipe.]
KappaFun 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free