Uncooked Tomato Sauce

1. 1

   Cut out the tough area around the core of each tomato and cut the tomatoes into quarters lengthwise.

2. 2

   Using your fingers, push out the excess seeds.

3. 3

   Chop the tomatoes coarsely or cut them into fine dice.

4. 4

   Place the tomatoes in the bowl in which you will serve the pasta.

5. 5

   Add the oil, basil, salt, and pepper to the tomatoes and stir to mix well.

6. 6

   Allow the sauce to stand at room temperature while the pasta cooks.

7. 7

   VARIATION WITH MARJORAM OR OREGANO: Use 1 1/2 tablespoons fresh marjoram leaves or oregano leaves in place of the basil.

8. 8

   VARIATION WITH OLIVES: Add 1/4 to 1/3 cup Nicoise, Gaeta, or other sharply flavored imported black olives, pitted and sliced.

9. 9

   Do not use the bland canned variety.

* Per serving · 4 servings · Values may vary.

No additional tips available.