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The recipe for the make-ahead tomato sauce came from a Neapolitan farmer. He readies it before dawn to "cook" before heading out to the fields; throughout the day, the flavors of the garlic, tomatoes, olive oil, and basil all meld together.

Source: Martha Stewart Living, September 2005



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How would you rate this recipe?
  • Natalex
    26 AUG, 2012
    One of our all time favorites--you just can't beat a no-cook tomato sauce on a hot summer day using fresh from the garden tomatoes. This is easily the best version of this type of preparation we've tried. Amazing use of the 'glut' of cherry tomatoes we have each year. It is somewhat delicate in flavor and we found it doesn't hold it's own against wheat pasta, go for traditional semolina instead.
    26 OCT, 2010
    Trying this tonight!
  • peej2
    21 OCT, 2010
    I made this yesterday. It was easy and tastes AMAZING! I have been waiting for my payday (I am unemplyed and about to be evicted) to order this cookbook. Thanks for these recipes.

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