Pomodoro Crudo
Difficulty Level: Easy
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Prep Time:40 Minutes
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Yield:2 Cups
Ingredients
- 1 pound ripe tomatoes (Roma or heirloom work best)
- 1-2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 cup fresh basil leaves, chopped
- ½ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 453.59g ripe tomatoes (Roma or heirloom work best)
- 1-2 garlic cloves, minced
- 4.26g dried oregano
- 236.59ml fresh basil leaves, chopped
- 2.13g kosher salt
- 12.78g extra virgin olive oil
Beat the heat with this fresh, no-cook Italian tomato sauce—bursting with summer flavor! Perfect for pasta or toasted bread.
Preparation
STEP 1
Make a shallow X-shaped cut at the bottom of each tomato.
STEP 2
Set a box grater in a large bowl and carefully grate the tomatoes into the bowl. Discard the left-over tomato peels.
STEP 3
Add the minced garlic, oregano, basil, salt and a pinch of black pepper. Add extra virgin olive oil and mix well.
STEP 4
Set the sauce aside for 30 minutes to allow flavors to meld.