There's something indescribably satisfying about a spoonful of fresh, homemade raw tomato sauce.
Raw Tomato Sauce
For centuries, kitchens worldwide have echoed with the gentle chink of jars being opened and the soft, enticing slurp of sauce being ladled over pasta. Modern food enthusiasts are reclaiming this tradition and taking it a step further, seeking the healthiest, most vibrant version of this culinary staple - raw tomato sauce.
Raw tomato sauce, with its vibrant flavors, is versatile enough to complement a wide range of dishes. Toss it with Zoodles for a light, garden-fresh pasta dish. The raw sauce clings to the pasta, delivering bursts of flavor with each bite. Drizzle over Grilled Fish or shrimp for a Mediterranean flair. The acidity of the tomatoes and the freshness of the herbs complement the natural sweetness of the seafood.
Ingredients
Serves: 8 Prep Time: 10 minutes and 2 hours
- 1 lb very ripe tomatoes, chopped
- 1 tablespoon tomato paste
- 10 basil leaves
- 2 tablespoon raspberry vinegar
- 7 tablespoon olive oil
- Sea salt and freshly ground black pepper to taste
How to Make Raw Tomato Sauce
Combine the tomatoes, tomato paste, basil leaves and vinegar in a bowl and let stand for about 2 hours at room temperature.
Puree in a blender or food processor.
Strain the sauce to remove the skin and seeds from the tomatoes.
Slowly incorporate the olive oil with a whisk and season to taste with sea salt and freshly ground black pepper.
More Dip and Sauce Recipes
If you love dips and sauces as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- South Carolina-Style Mustard Barbecue Sauce
- Sriracha Sauce
- Paleo Chocolate Sauce
- Alabama-Style White Barbecue Sauce
- Paleo Cranberry Sauce
- Mexican Salsa Verde
- Red Pepper Dip
- Spinach Artichoke Dip
- Avocado Vegetable Dip
- Egg Salad Dip
- Raspberry Lime Fruit Dip
📖 Recipe
Raw Tomato Sauce
Ingredients
- 1 lb very ripe tomatoes chopped
- 1 tablespoon tomato paste
- 10 basil leaves
- 2 tablespoon raspberry vinegar
- 7 tablespoon olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Combine the tomatoes, tomato paste, basil leaves and vinegar in a bowl and let stand for about 2 hours at room temperature.1 lb very ripe tomatoes, 1 tablespoon tomato paste, 10 basil leaves, 2 tablespoon raspberry vinegar
- Puree in a blender or food processor.
- Strain the sauce to remove the skin and seeds from the tomatoes.
- Slowly incorporate the olive oil with a whisk and season to taste with sea salt and freshly ground black pepper.7 tablespoon olive oil, Sea salt and freshly ground black pepper to taste
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