No-Cook Tomato Sauce
Prep time: 
Total time: 
Serves: 4 to 6 servings
Adapted from Fine Cooking.
  • 2 pounds ripe San Marzano or roma tomatoes, cored and cut into 1/2-inch chunks (about 4 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup roughly chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon coarsely chopped fresh thyme
  • 1 to 2 medium cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper; more to taste
  • pinch crushed red pepper flakes (optional)
  1. Stir together the tomatoes, olive oil, basil, thyme, garlic, black pepper, and pepper flakes in the large bowl. Set aside at room temperature for at least 30 minutes or up to 3 hours.
  2. Toss the sauce together with cooked linguine or other pasta and serve immediately.
More Information

large nonreactive bowl

Recipe Notes

If you like lots of sauce, then I suggest doubling the ingredients.
Recipe by Andrea Meyers at