The Dish | Basil & Tomato No-Cook Summer Sauce

This recipe is a staple in the Heafey house.  As summer approaches, and the tomatoes are at their best, I probably I make this once a week.  My boys call it Italian salsa because although its a pasta sauce, we love it on grilled chicken, sauteed shrimp, as a bruschetta topping — and of course on scrambled eggs.  This will keep in the refrigerator for about 5 days before the basil starts to turn – but it never lasts that long here.

INGREDIENTS:

  • 2 baskets cherry tomatoes (any type) washed and cut in half
  • 4 cloves garlic finely chopped
  • 12-14 basil leaves roughly chopped
  • 1/3 cup olive oil
  • salt/pepper to taste
  • 1 8 oz container of small balls of mozzarella cheese (optional, best if making pasta)

DIRECTIONS:

  • Mix all ingredients in glass bowl and make sure you really salt and pepper generously. 
  • Let sit a few hours before serving so all the tomatoes natural juices begin to make the sauce. 
  • If making pasta its best on a thin pasta noodle.

One thought on “The Dish | Basil & Tomato No-Cook Summer Sauce

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *