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.
Raw Tomato Sauce
- Total Time: 20 minutes
- Yield: 5 servings 1x
Description
This raw tomato sauce is a sweet and tangy delight, perfect for showcasing the flavors of ripe summer tomatoes.
Ingredients
- 1/4 cup (60 ml) extra virgin olive oil
- 6 cloves of garlic, thinly sliced
- 1 small bunch basil leaves
- 2 tbsp (about 20g) capers (optional)
- 8 ripe, in-season tomatoes
- Salt and pepper, to taste
- Red pepper flakes, to taste
Instructions
- Heat 1/4 cup of olive oil in a pan over low heat.
- Add the thinly sliced garlic and capers (if using) to the pan. Cook slowly for about 5 minutes, ensuring the garlic does not brown.
- Turn off the heat and add the basil leaves to the oil.
- While the oil is cooling, chop the tomatoes into small pieces and place them in a large bowl.
- Pour the cooled garlic, caper, and basil oil over the tomatoes.
- Season with salt, pepper, and red pepper flakes to taste.
- Let the mixture marinate for at least a few hours, or ideally overnight, to allow the flavors to meld.
- Serve the sauce with pasta or as a topping for bread, making sure to include spoons or extra bread to enjoy the flavorful juices.
Notes
- For best results, allow the sauce to marinate overnight to fully develop the flavors.
- Serve with spoons or extra bread to enjoy the juices.
- This sauce can be used as a pasta topping or as a dip with bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 0
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- Spring Asparagus Pesto
- Chicken Meatballs and Spaghetti with Tomato Sauce
Frequently Asked Questions
This is called a “raw” tomato sauce but the garlic is cooked — what does raw mean here?
The 8 ripe tomatoes are never cooked — they’re chopped and placed in a bowl. What gets cooked is only the 6 garlic cloves (and optional capers) in 1/4 cup olive oil for about 5 minutes over low heat, specifically so the garlic does not brown. That cooled garlic oil is then poured over the raw tomatoes, keeping them fresh and bright while the garlic flavour mellows.
Why does the sauce need to marinate for several hours or overnight?
The notes say that for best results, allow the sauce to marinate overnight to fully develop the flavors. Without heat to extract the tomato juices, time does the work: the salt, olive oil, basil, and garlic slowly meld into the tomatoes. The juices that accumulate at the bottom are so good the article recommends serving with spoons or extra bread to capture them.
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.