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Raw Tomato Sauce

Raw Tomato Sauce

In the absence of summer weather, Jeanne Schwartz decides to at least cook food that tastes like summer.
By Jeanne Schwartz

Summer never really came to Berlin this year. It’s been cloudy and rainy and I haven’t worn shorts in weeks. Which makes it all the more important to cook (well, there’s not much “cooking” here) foods that taste like summer and somehow manage to create sunshine all on their own.

I found this on the site of another Berlin based food blogger and knew I had to try it. Sweet and tangy, it’s perfect for a main course or side. Just remember to serve it with spoons or extra bread. That way you can at least appear civilized as you desperately slurp the gorgeous nectar at the bottom of your bowl.

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Raw Tomato Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jeanne Schwartz via The Wednesday Chef
  • Yield: 5 1x


The perfect sauce to showcase gorgeous summer tomatoes.


  • 1/4 Cup extra virgin olive oIl
  • 6 Cloves of garlic, thinly sliced.
  • 1 small bunch basil leaves
  • 2 Tablespoons (about 20g) capers (optional)
  • 8 Ripe, in season, tomatoes
  • salt & pepper
  • red pepper flakes
  • 1 Ball fresh mozzarella cut into small chunks
  • 1 Box dried pasta


  1. Heat 1/4C olive oil in a pan over low heat.
  2. Add garlic and capers (if using). Cook slowly, watching to make sure the garlic does not brown for 5 minutes.
  3. Turn off pan and add basil leaves.
  4. While oil is cooling, dice tomatoes and place in a container.
  5. Once oil is cool, pour it over the tomatoes, adding salt, pepper and red pepper flakes to taste.
  6. Cover and let sit for at least 4 hours.
  7. When ready to serve, cook pasta according to box instructions, toss with mozzarella chunks and coat with sauce.


Some similar recipes I have seen, including the one I based this on, say you can marinate your tomatoes for only a few hours. I’m sure you could and it would be fine, but when it comes to tomatoes and oil the flavors really do grow over time. Try making this quickly in the morning or even the night before you plan on serving it.

View Comments (2)
  • This is a great way to “revisit” a classic dish.
    I will certainly try it in the next few days.
    While the weater ihere is not as bad as it seem to be in Berlin, having another fresh sauce to pour on the pasta is always welcome.

    I’m rating it as a 5 even before trying it. Just reading the recipe is enouph to know that is it going to be tasteful and delicious.

    Thanks for sharing it.

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