My Italian Grandma's Legendary No-Cook Pasta Sauce: The Ultimate Summer Tomato Recipe

At my grandparents' house, there was a massive greenhouse and garden full of every vegetable imaginable. In summer, their garden overflowed with fresh tomatoes—plum, cherry, heirloom, and Roma varieties, which seemed to appear in abundance. My grandfather would pick them straight from the vine and wander the backyard, eating them like an apple.

On hot summer evenings when my grandma wanted to avoid spending time over a hot stove, she'd make my grandfather's favorite dish—her no-cook tomato sauce. With only a handful of simple ingredients, this recipe shines when the tomatoes are fresh and of the highest quality. What truly sets it apart is the technique—and of course, those ripe summer tomatoes.

The Secret to a Perfect No-Cook Tomato Sauce

The key to this recipe is salting the tomatoes and removing the watery gel before serving. The salt draws out the excess moisture and concentrates the tomato's flavor, giving your sauce a richer, more intense taste than if you simply chopped the tomatoes and served them raw.

Once you've got those perfect tomatoes, letting them sit in olive oil with crushed garlic allows the flavors to develop and blend together. The longer they marinate, the more delicious it becomes. It may seem like a lot of oil, but once it's mixed with the pasta and the pasta water, it turns into a smooth, silky sauce. You can even prepare this sauce in advance and store it in the fridge for up to two days—just combine it with the pasta when you're ready, saving the basil for the final touch.

How to Prepare No-Cook Tomato Sauce

Ingredients:

Serves 4

2 pints of cherry tomatoes or about 1 ½ pounds of mixed tomatoes

2 garlic cloves

A pinch of red pepper flakes (optional)

Salt and freshly ground pepper, to taste

⅓ cup extra virgin olive oil

A small handful of fresh basil

12 oz of pasta

Method:

Start by halving the cherry tomatoes and placing them in a bowl. For larger tomatoes like plum or heirloom, cut them into roughly 1-inch chunks, discarding the seeds and jelly. Put the pieces in a small bowl and sprinkle with two generous pinches of salt. Set aside.

After about 15 minutes, drain the excess water from the tomatoes. Lightly crush the garlic and add it to the bowl with the tomatoes. Season with black pepper and chili flakes, then stir everything together. Pour in the olive oil, cover the bowl, and let it sit at room temperature for about 30 minutes.

Bring a pot of heavily salted water to a boil.

Cook the pasta according to the package instructions, reserving about a cup of pasta water before draining. Return the pasta to the pot once drained.

Uncover the tomato sauce, remove and discard the garlic, then taste the sauce and adjust the seasoning if needed. With clean hands, gently squish two or three tomatoes to release some juices. The goal is to break down a few tomatoes, but not turn them all into mush.

Pour the tomato sauce over the pasta and toss it well. Add a splash of the reserved pasta water and continue tossing until the sauce is evenly distributed. If needed, add more pasta water to reach the desired sauce consistency. Tear the basil and stir it in just before serving.