Garden Tomato No-Cook Sauce with Garlic, Basil, and Thyme
This Garden Tomato No-Cook Sauce with Garlic, Basil, and Thyme is a wonderful summer-into-fall way to use fresh garden tomatoes! This easy and delicious recipe is perfect for Meatless Monday, and it can be lower-carb if you eat the sauce over zucchini noodles! Use Sauces to find more recipes like this one.
For years I turned my nose up at the idea of no-cook pasta sauce; I had it in my mind that you needed to cook tomatoes to make a flavorful sauce. Was I ever wrong about that! in 2007 I first made this Garden Tomato No-Cook Pasta Sauce with Garlic, Basil, and Thyme, which has to be one of the best tasting things I’ve made with fresh tomatoes.
Since then this no-cook sauce has been one of my favorite ways to use tomatoes when they’re at their peak of flavor, especially at this time of year when you’ve had lots of tomato salads and you’d like something a bit more substantial to do with those fresh tomatoes. (Fresh Garden Tomato No-Cook Pasta Sauce with Garlic, Basil, and Thyme was updated with new photos and step-by-step instructions, September 2013.)
I first saw this recipe in Fine Cooking Magazine, which is what tipped the scales in favor of me trying it. If you haven’t discovered Fine Cooking, I’m rapidly becoming convinced it’s the ultimate in cooking magazines. So far, every recipe I’ve tried from it has been completely a keeper, including this one. I hope you’ll try the recipe, and if you do, I predict it will become one of your all-time favorite ways to use garden tomatoes. (This recipe could easily be Gluten-Free or Paleo if you eat it over spaghetti squash, and the sauce is Vegan without the added Parmesan cheese.)
Cut up 3-4 large fresh tomatoes into pieces and put in a glass or plastic bowl (not metal.) You need 3-4 cups of fresh tomatoes for 4 servings of pasta. Chop up a generous amount of fresh basil leaves. Also chop a tablespoon or two of fresh thyme leaves.
You’ll need minced garlic, sea salt, and hot pepper flakes to season the pasta sauce. Stir all those ingredients together with 1/2 cup of your very best olive oil. Let it sit on the counter for at least an hour, or as long as 6 hours, and the pasta sauce is ready.
Cook your favorite pasta shape and drain well. Then put pasta back in pot you cooked it in, add the sauce, and gently combine. Serve while the pasta is still hot, with a generous amount of freshly grated Parmesan cheese to add at the table.
More Recipes for Fresh Garden Tomatoes:
Ten Favorite Summer Salads with Garden Tomatoes (and Honorable Mentions) ~ Kalyn’s Kitchen
No Cook Tomato Sauce ~ Andrea’s Recipes
Whole Wheat Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers ~ Kalyn’s Kitchen
Simple Summer Raw Tomato Sauce over Spaghetti Squash ~ Clean and Delicious
Penne Pasta with Tomato, Herb, and Feta No-Cook Sauce ~ Kalyn’s Kitchen
Garden Tomato No-Cook Pasta Sauce with Garlic, Basil, and Thyme
This Garden Tomato No-Cook Sauce with Garlic, Basil, and Thyme is a wonderful summer-into-fall way to use fresh garden tomatoes!
- 3-4 large vine-ripened fresh tomatoes, cut into 1/2 inch pieces (about 3-4 cups tomatoes)
- 1/2 cup extra virgin olive oil (use your best olive oil for this)
- 1/2 cup finely chopped fresh basil
- 1 T fresh thyme leaves
- 1/2 tsp. finely minced fresh garlic (or more if you love garlic)
- 1/2 tsp. sea salt (or more to taste)
- pinch Aleppo Pepper or other hot pepper flakes
- about 8 oz. pasta of your choice (I used Dreamfields Penne)
- freshly grated Parmesan cheese for serving
- Wash tomatoes, pat dry, then cut away stem part and cut tomatoes into 1/2 inch pieces. (Be sure to save as much of the tomato jelly around the seeds as you can since it’s the most flavorful part)
- Put diced tomatoes into large glass or crockery bowl.
- Wash basil leaves and spin dry or dry with paper towel. Finely chop basil with chef’s knife and add to tomatoes.
- Wash several thyme branches, pat dry, then strip off the leaves into bowl with basil and tomatoes.
- Add olive oil, garlic, sea salt, and aleppo pepper and gently combine.
- Let sauce mixture sit on the counter at room temperature for at least one hour and as long as all day.
- When ready to eat, cook pasta in boiling salted water for 8-9 minutes, until barely al dente. Drain pasta well, then put back into cooking pot, pour in sauce mixture and gently combine.
- Put pasta on individual serving plates and serve with lots of fresh-grated parmesan cheese. (Raw tomatoes should never be refrigerated, so I recommend making only as much as you will eat at one meal.)
This recipe was slightly adapted by Kalyn from Fine Cooking Magazine.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sauce like this combined with whole-grain pasta is a perfect meal for phase two or three of the South Beach diet. For a lower-carb meal, eat the no-cook sauce over Zucchini Noodles. Tomatoes do have carbs, so this can’t ever be Keto or extremely low in carbs.
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