Best 9 Easy Uncooked Tomato Sauce For Pasta Recipes

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

FRESH TOMATO PASTA SAUCE

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

RAW TOMATO SAUCE

Steps:

• Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

EASY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

EASY UNCOOKED TOMATO SAUCE FOR PASTA

Steps:

• Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it).
• Place tomatoes in a bowl, large jar, or sealable container.
• If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes.
• Add the remaining ingredients except pasta.
• I use either fresh Basil or dried Oregano, alot of it.
• By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced.
• Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is.
• Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much.
• Cook pasta until al dente, drain and toss with the cold sauce.
• Eat and enjoy, serve with hot crusty bread and a tossed green salad.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

UNCOOKED FRESH TOMATO SAUCE

Steps:

• Boil several quarts of water in a deep pot. Score the tomatoes top and bottom with an ''x,'' just breaking the skin, and add the tomatoes to the water. Let the water return to the boil and continue boiling 30 seconds. Remove the tomatoes, run them under cold water and peel off the skins.
• Slice the tomatoes in half crosswise, place a sieve over a bowl and, holding each half over the sieve, push the seeds and juice out and into the sieve. Press out the juice and save for another use.
• Lightly sprinkle the cut surfaces of the tomatoes with salt and let them stand 10 minutes. Gently squeeze them to get rid of any additional juice and coarsely chop the tomatoes.
• Put the tomatoes into a bowl and add lemon juice, garlic, basil, salt and pepper, adjusting seasonings to taste.
• Serve over hot, very thin pasta (capellini, for example), garnishing each serving with a sprig of basil and grated Parmesan.