Hi all! I’m here to give you one last summery recipe before the pumpkinpacolypse begins. There’s still time to grab some beautiful tomatoes from your farmer’s market stand and show them some love!
This recipe for a no-cook tomato sauce was inspired by one my uncle made for dinner this May. His sauce had lots of garlic and anchovies, marinated in the fridge for hours, and was then tossed into warm pasta. Yum.
Since tomatoes are so delicious and fresh in the summertime, I vouched to try a no-cook tomato sauce of my own. I definitely recommend using cherry tomatoes for this sauce. I just can’t help but grab a pint or two of these sweet and juicy heirloom varieties when I see them at the market - they’re like candy!
I’ve made variations on this sauce many times this summer, but this one was definitely my favorite and certainly the most summery. The little kernels of sweet corn pop in your mouth, and the bits of parsley add the perfect freshness. Although I roughly chop up the tomatoes per my husband's preference, you can simply slice them instead. This recipe can easily be made vegan, simply substitute ground salted cashews or almonds for the parmesan cheese. Enjoy!
For the sauce: 1 pint heirloom cherry tomatoes 2 cloves of garlic 2 tbs extra virgin olive oil 2 heaping tbs grated parmesan cheese S&P to taste
Remaining ingredients: Extra virgin olive oil 6 oz of pasta Large handful of fresh flat leaf parsley 1 cob of corn ¼ c. of finely grated parmesan S&P to taste
Rough chop (or slice in half) ½ of the pint of tomatoes, and set aside. Place the remaining tomatoes in a food processor with the garlic and olive oil. Process until fairly smooth (you'll want some chunks in there) and put in a bowl. Add the remaining chopped tomatoes and the parmesan cheese. Stir this mixture, cover, and place in the fridge for about 30 minutes.
Meanwhile, slice the kernels off of 1 cob of corn, and rough chop a large handful of parsley. Measure out ¼ c. of finely grated parmesan cheese.
Start the water for the pasta, being sure to take the sauce out of the fridge once you begin cooking the pasta. I usually use a linguine or spaghetti, which take approximately 8 minutes to cook to al dente.
Drain pasta once cooked, then place back in the pot it was cooked in. Coat with olive oil and toss. Pour room temperature tomato sauce over the pasta and also add the corn. Give it a good toss and then add both the parmesan cheese and parsley.
Season with more salt and pepper to taste and serve immediately. Serves two.