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No-Cook Fresh Tomato Sauce

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer
  • Total Time
    Prep: 15 min. + standing
  • Makes
    about 3-1/2 cups


  • 1-1/2 pounds assorted fresh tomatoes, coarsely chopped (about 4-1/2 cups)
  • 1/3 cup minced fresh basil
  • 1 tablespoon olive oil
  • 2 garlic cloves, coarsely chopped
  • Salt and pepper to taste
  • Hot cooked angel hair pasta or spaghetti
  • Grated Parmesan cheese


  • Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally.
  • Serve with hot pasta. Sprinkle with cheese.
Nutrition Facts
3/4 cup sauce: 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • Debbie
    Aug 19, 2017

    Fabulous. Perfect for a hot summer's evening, or anytime. Six stars at least :-)!

  • justmbeth
    Oct 21, 2016

    Great way to use summer's bounty of tomatoes. Made for a light, meatless dinner. I used a mixture of red cherry tomatoes, yellow cherry tomatoes, and regular tomatoes. Topped with crushed red pepper for a kick.

  • tlwaltz
    Sep 5, 2016

    A summertime treat when using fresh ingredients right out of the garden. Simple to make and tastes fantastic! We refer to this recipe as Margherita Pasta Sauce . NOTE: Since the sauce will tend to cool off the pasta, we simply add the sauce into the pot of drained pasta and heat for a few minutes.

  • Summersh
    Dec 20, 2015

    Very easy and delicious.

  • DeliciouslyResourceful_Gina
    Oct 13, 2015

    Very tasty. A great way to use extra tomatoes from the garden.

  • siden
    Apr 13, 2015

    Easy and yummy!

  • momtomatt
    Apr 10, 2015

    What can I say? This is a perfect recipe and so simple! I look forward to making this with tomatoes from my garden this summer. But I am thankful for hothouse tomatoes now! :) Using freshly grated Parmesan cheese and freshly grated black pepper is a must!