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.


  • 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)


  • 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.

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