4-Ingredient No-Cook Easy Tomato Sauce
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This 4-Ingredient no-cook tomato sauce takes inspiration from one of my favorite easy dishes, pan con tomate. In the popular Spanish tapas recipe, the juices from tomatoes are combined with olive oil, garlic and salt and served over toasted ciabatta bread. I use the same preparation for the tomatoes and toss it with pasta and a bit of Parmesan for an easy 15-minute summer dinner, perfect for when tomatoes are at their peak! I love it because it focuses on the fresh flavor of the ripe tomatoes. It’s finished off with a garnish of basil. Sometimes a simple, no-fuss recipe is best. Once you’ve tried this, the next recipe you need to make is cherry tomato “naked” bruschetta and pimento cheese toasts with heirloom tomatoes.
Why You’ll Love This Recipe
- Effortless. It takes just minutes to prepare, making it ideal for hot days or quick meals.
- Flavor-forward. Highlights the natural brightness of fresh tomatoes without lengthy cooking.
- Versatile. Works hot or cold, adaptable with or without cheese, great for casual meals.
Key Ingredients in This Recipe
- Heirloom tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. If you like heirloom tomatoes, check out my 21 recipes for juice summer tomatoes. Some of my favorite varieties include “Brandywine” and “Cherokee Purples”. Look for ripe tomatoes during their peak time beginning in late July and lasting through late summer.
- Olive oil – Drizzling the grated tomatoes with a bit of extra-virgin olive oil enhances the flavor and adds a richness to the mixture. Because it is a simple recipe using simple flavors, I recommend using a higher quality extra-virgin olive oil so the flavor can shine.
- Garlic – Because the garlic is served raw in this recipe, I recommend grating it on a microplane so it melts into the tomatoes and is evenly distributed. Since it is stronger raw, you don’t want any large chunks.
- Pasta – I love using ditalini pasta and eating it with a spoon, but it’s a flexible recipe and you can choose your favorite pasta shape. I recommend using spaghetti or another small shape like orzo, macaroni or Malloreddus (if you’re looking for a more unique shape).
- Parmesan – I can’t help but add a bit of Parmesan. It helps bind the no-cook tomato sauce to the noodles but can be omitted for a dairy free option (Parmesan is a low lactose cheese – as it ages the amount of lactose lowers).
- Basil – The basil adds another fresh element that complements the fresh tomato pulp.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Serve This Cold
To serve this as a pasta salad, simply stir together the no-cook sauce and the cooked pasta then chill until ready to serve. I recommend omitting the Parmesan if serving it chilled. Garnish with the basil just before serving. Try adding perlini mozzarella balls (pearl-size balls).
Swaps and substitutions
- For added protein, remove the casings from hot Italian sausages and break them up in a cast iron skillet, cooking until browned over medium heat.
- While I love juicy heirloom tomatoes for flavor, they can be pricey. Beefsteak tomatoes can also be used in this recipe. They have a higher ratio of flesh to seeds so they are a good choice for grating.
How to Make No-Cook Easy Tomato Sauce (Step-by-step)
Use a box grater to grate the heirloom tomatoes into a medium mixing bowl.
Stir in the olive oil and garlic then season with salt. Let sit to marinate for 10 minutes.
Bring a large pot of salted water to a boil over medium-high heat. Add the ditalini pasta and cook until the noodles are al dente, about 8 minutes. Reserve ½ cup (120g) 1of the pasta cooking water then drain the pasta.
Add the marinated, grated tomatoes and stir to combine over low heat. Add the Parmesan and ¼ cup (60g) of the pasta cooking water, stirring to combine until the cheese evenly melts into the sauce.
Divide among serving bowls and top with the basil.
How to Prep This Recipe Ahead of Time
Grate and prep the sauce up to
FAQ – Frequently Asked Questions
The tomato-garlic mixture itself isn’t cooked, it’s only warmed briefly when combined with hot pasta to meld flavors and melt Parmesan. The tomatoes retain their bright, fresh bite.
Yes! Just mix the sauce and pasta, chill it, and omit the Parmesan if you’re serving it cold. Then garnish with basil before eating. Try adding perlini mozzarella balls (pearl-size balls).
No, use whatever is ripe and plentiful! The flavor of in-season heirlooms shine, but beefsteak, cherry, or Roma are fine.
Add a thin layer of olive oil over the top then refrigerate in a sealed container for up to 3–4 days. Freeze in airtight containers for up to 2 months and thaw before using.
Other Recipes to Try
If you enjoy this no-cook tomato sauce pasta, I recommend giving these recipes a try:
4-Ingredient No-Cook Easy Tomato Sauce
Rate this Recipe
Ingredients:
- 3 medium heirloom tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated on microplane (or minced)
- Kosher salt, as needed
- 1 pound ditalini
- ½ cup freshly grated Parmesan cheese
- ¼ cup basil leaves, torn
Instructions:
- Use a box grater to grate the heirloom tomatoes into a medium mixing bowl.
- Stir in the olive oil and garlic then season with salt. Let sit to marinate for 10 minutes.
- Bring a large pot of salted water to a boil over medium-high heat. Add the ditalini pasta and cook until the noodles are al dente, about 8 minutes. Reserve ½ cup (120g) 1of the pasta cooking water then drain the pasta.
- Add the marinated, grated tomatoes and stir to combine over low heat. Add the Parmesan and ¼ cup (60g) of the pasta cooking water, stirring to combine until the cheese evenly melts into the sauce.
- Divide among serving bowls and top with the basil.
Notes:
Nutrition:
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Easy and delicious! Great for weekday lunches, esp meal prep
such a flexible recipe! And so fun to showcase juicy summer tomatoes.
This was a simple sauce but classic and delicious.
So glad you enjoyed Jennifer! Thank you for sharing!