Uncooked Fresh Tomato Sauce

1. 1

   Boil several quarts of water in a deep pot.

2. 2

   Score the tomatoes top and bottom with an ''x,'' just breaking the skin, and add the tomatoes to the water.

3. 3

   Let the water return to the boil and continue boiling 30 seconds.

4. 4

   Remove the tomatoes, run them under cold water and peel off the skins.

5. 5

   Slice the tomatoes in half crosswise, place a sieve over a bowl and, holding each half over the sieve, push the seeds and juice out and into the sieve.

6. 6

   Press out the juice and save for another use.

7. 7

   Lightly sprinkle the cut surfaces of the tomatoes with salt and let them stand 10 minutes.

8. 8

   Gently squeeze them to get rid of any additional juice and coarsely chop the tomatoes.

9. 9

   Put the tomatoes into a bowl and add lemon juice, garlic, basil, salt and pepper, adjusting seasonings to taste.

10. 10

    Serve over hot, very thin pasta (capellini, for example), garnishing each serving with a sprig of basil and grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.