Recipe

Uncooked Tomato Sauce Recipe

	Chefmeow / All my dishes 1 year, 6 months ago This is a great sauce to pour over pasta. Yummy. Prep:10m Servings:4	Chefmeow
	sauce pasta italian side tomatoes garlic shallot onion basil balsamic tabasco

Does this look good? Yeah! / Nope

Fans

tillia

Ingredients

6 large tomatoes cut into large chunks

1 small garlic clove minced

1 tablespoon minced shallot

1/2 medium white onion chopped

3 tablespoons coarsely chopped fresh basil

4 tablespoons balsamic vinegar

8 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons Tabasco sauce

Directions

Drain off and discard any liquid from tomatoes then mix with remaining ingredients.

Allow mixture to stand at room temperature for 20 minutes.

Toss with hot pasta and top with grated parmesan cheese.

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Comments

dandelion 1 year, 6 months ago said:
This sounds like you could use it on Bruschetta too. yum

tillia 1 year ago said:
I made this last nite w/ plum tomatoes/basil from the garden. I did use roasted garlic, and cooked onion because I like the more sweet/subtle flavor than uncooked. It was fantastic. I will make this a standard for freezing next year. But I am hoping for another batch yet this year.

tillia 8 months, 2 weeks ago said:
I had my first batch of this from the freezer this past week. It froze beautifully. I served it over pasta w/ grilled chicken. I liked it so much, I took out more and made it again 1 night later! Love it.

toffeeapple 8 months, 1 week ago said:
Personally, I find that the flavour of tomatoes is in the juice so would not discard it.

chefmeow 8 months ago said:
Toffee. I agree with you and I have made it both ways, with and without the juice and it is great both ways. Tillia, glad you like it. I do the same thing, I make it in large batches and freeze it, it's great to have on hand in a pinch.

tillia 7 months, 3 weeks ago said:
I was reading the post about the juice and thought... well why wouldn't you keep the juice? Then I scrolled up and saw that your recipe said to discard it. Either I missed that or ignored it when I made it, cause I kept it. The meat soaks it up and it is like a light sauce. I suppose if you were using it as a bruschetta, you could use a slotted spoon to put the solids on the bread...but then you could still use the juice to dip the bread in.

pointsevenout 2 months, 3 weeks ago said:
The canning juice in the can can pick up that tinny taste of the can. Drain the tomatoes. If you need extra fluid, use tomato juice.

Why not just use fresh tomatoes?

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