Raw tomato sauce (salsa cruda di pomodoro)
Salsa
Quite possibly the best way to enjoy really good, ripe summer tomatoes—as well as making the most of spending as little time in front of a hot stove as possible—is this wonderful raw tomato sauce for pasta. <br /> <br />You can chop (my preference), but some like to blend the tomatoes for a smooth sauce. You can prepare it in minutes or well in advance and let it chill. I find that you can get the best out of the tomatoes if you let them sit out of the fridge for about 15 minutes with a good seasoning of salt—at room temperature, fresh tomatoes are at their tastiest and the time allows the salt to draw some of the juice out of the chopped tomatoes. If you have really good tomatoes, fresh basil, and good olive oil, you're already more than half way there.
Share:
0
39
0
Comments