When fresh tomatoes are at their peak, the move isn’t to cook them down—it’s to leave them alone. This no-cook tomato sauce lets ripe summer tomatoes do the most, yielding a bright, juicy sauce with little more than salt, time, and a few smart additions.
The seeds and surrounding juices inside uncooked tomatoes can be slightly bitter and astringent, so squeeze them out before chopping the flesh (this also prevents the sauce from getting too watery). After chopping, let the tomatoes sit with the garlic and vinegar for at least 30 minutes, until everything softens. Then toss with hot pasta, butter, oil, and Parmesan to form a glossy emulsified sauce you’ll want to eat all summer long.
Tips for making fresh tomato sauce
What kind of tomatoes are best for no-cook sauce?
Do I really need to remove the seeds?
Yes. The seeds and their surrounding liquid can taste bitter and make a no-cook tomato sauce watery. Removing them helps the sauce stay balanced and cling to the pasta. (Save the juices for beans or stir them into mayo for an egg sandwich.)
What if my sauce seems watery?
This sauce won’t thicken like a cooked marinara. But if you think it’s looser than ideal, make sure you’ve fully removed the seeds and pulp and that the pasta is hot when you add it to the bowl. If it’s still loose, add more finely grated Parmesan and toss, toss, toss.
Does fresh tomato sauce need pasta water?
Can I make it ahead? Or freeze it?
Yes. This no-cook tomato sauce should sit at room temperature for at least 30 minutes (and up to 5 hours) so the juices release and flavors meld.
Want to preserve those peak tomatoes for months to come? Freeze the sauce in airtight containers. Be sure to let it cool completely before transferring to the containers, and leave an inch or two of room for expansion. Let the sauce thaw overnight in the fridge, then bring it to a light simmer before using.
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