Recipe: Fresh tomatoes make tasty sauce

I'm holding tightly onto the last days of summer if only in my menu. Sugar baby watermelons, crisp and sweet cucumbers and oh-so-juicy and plump garden tomatoes have been at almost every meal as of late. The summer heat can go; but summer produce I want to savor as long as possible.

With my countertop littered with tomatoes of all shapes, sizes and colors and getting overripe quickly I whipped up my first-ever batch of raw tomato sauce. It seems like an odd combination - uncooked tomato sauce combined with hot pasta. The result, though, can only be described as the freshest tasting dish you may ever consume.

There are many versions of it out there - some with olive oil only, some with balsamic or red wine vinegar, some with basil or oregano. In the end, if you find the best tomatoes possible and quality olive oil then you are set. Once the tomatoes are chopped and gently mashed they create their own sauce as they marinate in olive oil, a wisp of garlic and fresh herbs. Parmesan adds a hit of salt and creaminess.

You could certainly add a grilled protein but, honestly, it really doesn't need it. Why add more work to such an easy dish? This dish is made for late summer days when fall is peeking around the corner and the busyness of school schedules has begun. This dish is also made for the flavorful and juicy tomatoes we have been relishing all summer and is the perfect way to revel in the garden freshness on our tongues while we still can.

Pasta with Raw Tomato Sauce

Serves 4

2 1/2 to 3 cups cored and chopped ripe tomatoes

2 1/2 tablespoon quality olive oil

Salt and freshly ground black pepper to taste

1 garlic clove, peeled

1/4 cup fresh oregano, minced

2 tablespoons fresh sage, minced

12 ounces pasta of choice

1/3 cup grated Parmesan cheese

Bring a large pot of salted water to boil and cook pasta according to the package's directions. Reserve about a 1/3 cup of the cooking water before draining the pasta.

Rub the garlic clove along the inside of a large, wide bowl until you have used most of it. Discard any leftover pieces. Place tomatoes, olive oil, salt, pepper and half of the oregano and sage in the bowl. Toss to coat and allow to sit at room temperature for at least 15 minutes or up to two hours.

Pour the reserved cooking water into the sauce to warm it up and toss the pasta with the sauce. Top with Parmesan and the remaining oregano and sage.

Source:

Adapted from 'How to Cook Everything”