Summer makes me lazy. It’s a combination of the hot weather and the longer days that makes me procrastinate everything from doing laundry to making dinner. This recipe, however, let’s you be lazy. All you have to do is chop some tomatoes and boil some water. Easy peasy.
The tomato bounty has begun around here and we’ve been getting tons in our CSA share. I love a good caprese salad (tomato, basil, mozzarella) but it’s not quite substantive enough to call a meal. Add some pasta to that delectable trifecta and you’ve got a light, summer meal.
The key to this tomato sauce is to make it right when you get home from work, so that it can hang out on the counter so the tomatoes can release their juice and for all of the flavors to mix and mingle.
no cook tomato sauce
6-8 medium tomatoes, roughly chopped
4 garlic cloves
10 leaves of basil, julienned
1/3 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound cubed fresh mozzarella or 1/4 cup grated Parmesan cheese, optional
Bread or cooked pasta, for serving
Combine the tomatoes, garlic, basil, olive oil, red pepper flakes, salt and pepper in a large bowl. Cover with plastic wrap and let it sit at room temperature for 3-4 hours so the tomatoes can release their juice. Give it a taste and add more salt and pepper as necessary. Serve over warm bread or pasta, tossed with mozzarella or Parmesan cheese.