This is the sauce to make when you have garden fresh tomatoes available. It doesn't get cooked, just warmed by the hot pasta so the flavor of the tomatoes shines through. The sun-dried tomatoes add a richer, deeper flavor.
Uncooked Fresh Tomato-Basil Sauce
10 oz. fresh garden tomatoes 1/3 cup oil-packed sun-dried tomatoes 2/3 cup packed fresh basil leaves 1 lg. garlic clove, minced (or to taste) 2 tsp. fresh lemon juice 1/2 tsp. crushed red pepper flakes 1/2 tsp. unrefined sea salt or to taste Freshly ground black pepper to taste Pasta of choice (I used spaghetti squash)
Parmesan Cheese, optional
1. Chop tomatoes, sun-dried tomatoes, and coarsely chop basil; transfer to a medium bowl. Add 1 tablespoon of the oil from the sun-dried tomatoes, the garlic, lemon juice, red pepper flakes, salt and pepper to taste. Let stand at least 10 minutes then taste and adjust seasonings.
2. While sauce flavors blend, prepare the pasta of your choice; drain well. Add tomato sauce mixture; tossing to coat. Sprinkle with Parmesan cheese, if desired. *Note; feel free to add cooked meatballs, sausage or mushrooms, if desired.
Nutrition Facts Serving size: 1/4 of a recipe (3.2 ounces).
Nutrition information calculated from recipe ingredients for the sauce only.
Amount Per Serving Calories 35.58 Total Fat 1.49g Saturated Fat 0.2g Cholesterol 0mg Sodium 263.36mg Potassium 337.9mg Total Carbohydrates 5.51g Fiber 1.52g Sugar 1.96g Protein 1.37g