For the raw tomato sauce with basil, garlic, and Apulian olive oil, the other ingredients do not need to be cooked. The tomatoes should be blanched in water just to remove the skin. It’s a sauce suitable for this beautiful and hot summer season. Surely a good remedy for lack of appetite. With this sauce, we can dress many cold pasta dishes with the preferred format.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 2 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
On holiday, don’t miss the stock of good Italian tomato and basil sauce, you can find it here 
- 1 lb San Marzano tomatoes
- 5 leaves basil
- 1 clove garlic
- to taste fine salt
- 2 tablespoons olive oil (preferably Apulian)
Tools
- Pot
- Food Processor
- Bowl
Preparation
Wash the San Marzano tomatoes well; they should be ripe but not too much.
Blanch them in a pot with boiling water for just one or two minutes.
Take the tomatoes from the pot with a slotted spoon and place them in a bowl to cool under running water.
Peel the tomatoes. Cut them in half and remove the seeds.
Pour the tomatoes and a few basil leaves into the food processor’s bowl and blend for a few minutes.
Pour into a bowl or container and add fine salt, the remaining basil, the whole raw garlic clove halved (which you will then remove), and two tablespoons of good quality Apulian olive oil.
Place in the fridge when the sauce becomes lukewarm and let it macerate and cool for about an hour.
The sauce is now ready to dress any summer pasta. Quickly made and so satisfying. Bon appétit to those who will try this recipe 🙂 for the raw tomato sauce with basil, garlic, and Apulian olive oil.
Raw Tomato Sauce with Basil, Garlic, and Apulian Olive Oil
The raw tomato sauce is especially used in summer when San Marzano tomatoes are affordable. It is prepared quickly, and its intoxicating basil aroma makes all pasta dishes appetizing.
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