Tomato Basil No-Cook Pasta Sauce
Tomato Basil No-Cook Pasta Sauce is a wonderful summer-into-fall way to use fresh garden tomatoes and this tasty sauce is easy and delicious! Serve with the pasta of your choice or eat the flavorful sauce over Zucchini Noodles, low-carb pasta, or grilled chicken or fish for a low-carb and gluten-free meal!
You might be thinking you need to cook tomatoes to make a flavorful sauce for pasta or zucchini noodles, but when I first discovered this Tomato-Basil No-Cook Pasta Sauce I was amazed at how delicious it was! Now this no-cook sauce is one of my favorite ways to use tomatoes, especially in late summer when I’ve had lots of tomato salads and want something different to do with fresh tomatoes. And recently I decided this no-cook sauce recipe had to have new photos so I could entice more people to try it.
Kara and I loved this when we tested the recipe again to take the new pictures! 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. And scroll down to see two more no-cook sauce options to make with fresh tomatoes!
What ingredients do you need for this recipe?
- vine-ripened fresh tomatoes
- extra virgin Olive Oil (affiliate link) (use your best olive oil for this)
- finely chopped fresh basil (more or less to taste)
- Dried Thyme (affiliate link)
- finely minced fresh garlic
- sea salt (or more, we found this needs quite a bit of salt)
- hot pepper flakes
How can you make this a low-carb meal?
This no-cook tomato and basil sauce is amazing over pasta, but equally good with Zucchini Noodles if you’d like to make it for a low-carb meal that’s also gluten-free! I’d also love to try it over Palmini Pasta (affiliate link) and it would be amazing over grilled chicken, fish, or pork chops.
More No-Cook Sauce with Tomatoes:
Tomato, Arugula, Olive, and Caper No-Cook Pasta Sauce and Tomato, Herb, and Feta No-Cook Pasta Sauce are two more tasty variations for a no-cook pasta sauce to make with your garden tomatoes!
How to Make Tomato Basil No-Cook Pasta Sauce:
(Scroll down for complete recipe with nutritional information.)
- I had just picked this whole salad spinner full of basil leaves, so I used a whole cup of chopped basil, but you can get away with a lot less basil.
- Chop up 4 cups of garden fresh tomatoes. Tomatoes that are really ripe are best for this.
- You’ll need minced garlic, sea salt, and hot pepper flakes to season the pasta sauce.
- If you have thyme in your herb garden you add a few teaspoons of fresh thyme leaves, or use a teaspoon of dried thyme.
- 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. You can see from the photo that the tomatoes release some of their liquid to flavor the sauce!
- Serve the pasta with cooked spaghetti, sauteed Zucchini Noodles, or another pasta shape of your choice.
- Serve while the pasta or zucchini noodles are still hot, with freshly grated Parmesan cheese to add at the table if desired.
- 4 cups chopped vine-ripened fresh tomatoes
- 1/2 cup extra virgin olive oil (use your best olive oil for this)
- 1 cup finely chopped fresh basil (more or less to taste)
- 1 tsp. dried thyme (see notes)
- 1 T finely minced fresh garlic (more or less to taste)
- 1 tsp. sea salt (or more, we found this needs quite a bit of salt)
- pinch hot pepper flakes
- Wash tomatoes, pat dry, then cut away stem part and cut tomatoes into 1/2 inch pieces.
- 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.
- If you have fresh thyme, wash several thyme branches, pat dry, then strip off the leaves, finely chop, and add into bowl with basil and tomatoes.
- Add olive oil, garlic, sea salt, and hot pepper flakes and gently combine.
- Let sauce mixture sit on the counter at room temperature for at least one hour and as long as all day.
- Serve sauce with hot cooked pasta or sauteed Zucchini Noodles, with some freshly grated Parmesan cheese if desired.
If you have fresh thyme, use 2 tsp. chopped thyme leaves.
Nutritional information is for sauce only and doesn't include pasta or zucchini noodles.
This recipe was slightly adapted by Kalyn from Fine Cooking Magazine.
Amount Per Serving: Calories: 275Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 591mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
No-Cook pasta sauce like this combined with whole-grain pasta is a perfect meal for phase two or three of the original South Beach diet. For a low-carb diets you can eat the no-cook sauce over Zucchini Noodles or Palmini Pasta (affiliate link). If you skip the optional Parmesan Cheese, this recipe is dairy-free and vegan.
Find More Recipes Like This One:
Use Sauces to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2013. It was updated with better photos in 2020 and updated with more informaiton in 2021.