Tomato, Herb, and Feta No-Cook Sauce

This Tomato, Herb, and Feta No-Cook Sauce is a delicious way to use juicy summer tomatoes in a sauce with Greek flavors! And this tasty no-cook sauce is great over pasta or zucchini noodles, but if you’re watching carbs try it over grilled chicken or fish!

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When I first tried no-cook pasta sauce made with juicy vine-ripened tomatoes, I was thrilled to discover how flavorful the raw tomato sauce was over pasta. In this type of sauce, the tomatoes are cut up, tossed with herbs and olive oil, and then they marinate on the counter for a few hours. You should only make this type of sauce when you have fresh vine-ripened tomatoes, but if you have a surplus of tomatoes right now from your garden or farmers market, this is a delicious way to use them.

Tomato, Herb, and Feta No-Cook Sauce is a no-cook sauce idea with a Greek twist, with some Feta cheese added to the sauce and a few more herbs to give it those Greek flavors so many people like!  We enjoyed this sauce over penne pasta, but if you want a lower-carb variation it would also be delicious over zucchini noodles, and zucchini also might be abundant in the garden right now. And this sauce would make an amazing topping for grilled chicken or fish.

What ingredients do you need for this recipe?

• garden-fresh tomatoes
• green onion
• chopped flat-leaf parsley
• thinly-sliced basil
• chopped fresh oregano
• extra-virgin olive oil (use a good quality olive oil for this recipe)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
• Feta Cheese
• salt and fresh ground black pepper to taste

How to make this sauce:

(Scroll down for complete recipe with nutritional information.)

1. Chop about 4 cups of chopped tomatoes, but a bit more wouldn’t hurt.)
2. Thinly slice 1/2 cup green onions.
3. Chop 1/4 cup parsley or more (I used flat-leaf Italian parsley.)
4. Chop or slice 1/4 cup fresh basil or more. (I sliced the basil in chiffonade slices.)
5. Finely chop 2 tsp. fresh oregano. (Oregano is a strong flavor, so I wouldn’t increase this amount too much unless you really like it.)
6. Toss together the chopped tomatoes, chopped herbs, olive oil, and lemon juice, and let the sauce marinate at room temperature for at least one hour and up to 4 hours.
7. When you start the pasta water boiling or start cooking the zucchini noodles, crumble about 3 oz. of Feta cheese and add to the pasta sauce.
8. We cooked pasta in boiling salted water until it was barely al dente (about 8-9 minutes) and drained well. Toss the drained pasta (or zucchini noodles) with the sauce and serve immediately.

More No-Cook Sauce to Make with Garden Tomatoes:

Tomato Basil No-Cook Pasta Sauce 
Tomato, Arugula, Olive, and Caper No-Cook Sauce 

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Yield: 4 servings

Tomato, Herb, and Feta No-Cook Sauce

Prep Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Tomato, Herb, and Feta No-Cook Sauce is a delicious way to use juicy summer tomatoes. Serve over pasta, over zucchini noodles, or as a topping for grilled chicken or fish.

Ingredients

• 4 cups chopped garden-fresh tomatoes
• 1/2 cup thinly sliced green onion
• 1/4 cup chopped flat-leaf parsley (or more)
• 1/4 cup chopped or thinly-sliced basil (or more)
• 2 tsp. finely chopped fresh oregano
• 1/4 cup extra-virgin olive oil (use a good quality olive oil for this recipe)
• 1 T fresh-squeezed lemon juice
• 4 oz. crumbled Feta Cheese (or more)
• salt and fresh ground black pepper to taste (I used a lot of pepper, but not much salt)

Instructions

1. Chop tomatoes and put into plastic or glass bowl that’s large enough to hold all the sauce and pasta.
2. Slice green onions, chop parsley, slice or chop basil, and chop oregano and add to tomatoes.
3. Add olive oil and lemon juice and stir a few times to combine.
4. Let sauce marinate on the counter for 1-4 hours.
5. When you’re ready to serve the pasta, season the sauce to taste with salt and fresh-ground black pepper.
6. Serve with cooked pasta or sauteed zucchini noodles.

Notes

Recipe adapted from Bon Appetit, August 2002.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 239Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 25mgSodium: 425mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 6g

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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using whole wheat pasta would make this Tomato, Herb, and Feta No-Cook Pasta Sauce suitable for phase 2 or 3 of the original South Beach Diet and other low-glycemic diet plans. If you eat the sauce with zucchini noodles it can be suitable for low-carb diet plans.

Find More Recipes Like This One:
Use the Sauce Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also 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 2010. It was last updated in April 2021.

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