A simple no-cook tomato sauce for peak summer heat, from Meryl Feinstein
Summary
This article shares a no-cook tomato sauce recipe from Meryl Feinstein’s cookbook "Pasta Every Day." The sauce uses fresh tomatoes, garlic, basil, and olive oil, and is designed to be easy for hot summer days when cooking is uncomfortable.Key Facts
- The recipe is called no-cook tomato and basil sauce or pomodoro crudo.
- It uses about 2¼ pounds of ripe small tomatoes, garlic, fresh basil, salt, and extra-virgin olive oil.
- Tomatoes can be peeled and seeded if preferred, but keeping the skin and seeds is also an option.
- The tomatoes, garlic, and basil are mixed and left for at least one hour to let flavors blend.
- The sauce is typically served with thin spaghetti or fresh pasta.
- Optionally, grated cheese like Parmigiano-Reggiano or Pecorino Romano can be added when serving.
- The recipe is from Meryl Feinstein, a chef, pasta maker, and author based in Washington, D.C.
- The recipe encourages personal variations such as adding onions, olives, or capers to suit taste.
Read the Full Article
This is a fact-based summary from The Actual News. Click below to read the complete story directly from the original source.
