Uncooked Pasta Sauce

Did you know that about 200 years ago tomatoes were thought to be poisonous, because the plant belongs to the nightshade family –  which some species are truly poisonous?  Boy am I glad we got over this one as we LOVE tomatoes!

When it’s boiling outside, cooking up a pot of sauce just doesn’t seem right.  Try my mother’s uncooked pasta sauce for a sauce alternative.  It’s a favorite summertime recipe and a must when the local tomatoes are ripe.

And it’s super easy to make…

  • 3 large ripe tomatoes (chopped)
  • 1/4 cup oil
  • 2 cloves of garlic, smashed or minced
  • 5 or 6 fresh basil leaves (sliced thin)
  • 1 teaspoon salt
  • 1/2 to 1 cup cubed mozzarella cheese (optional)

Prepare the sauce a few hours in advance so the flavors have time to meld. Mix oil, tomatoes, garlic, basil and salt and let it sit. When you’re ready to eat, cook the pasta (regular, gluten-free, whole wheat, whatever you’re pleasure) in salted water and drain. Toss with sauce and add cheese. YUM!

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