Name: Raw Tomato Sauce
Ingredients: 1 1/2–2 lbs. ripe tomatoes, halved; 1–2 garlic cloves, finely grated; 1/2 cup passata di pomodoro, or strained tomatoes; 4–6 tablespoons extra-virgin olive oil; 1 pinch of crushed red pepper flakes; Salt and freshly ground black pepper

Photo by Joseph De Leo, Food Styling by Erika Joyce

Use the juiciest, sweetest summer tomatoes you can find for this light, fresh sauce, and toss it with well-drained hot spaghetti and lots of freshly grated Parmigiano-Reggiano. Or use it to spoon onto Pizza Dough; over poached, fried, or scrambled eggs; or on grilled fish, chicken, or zucchini—then add a flourish of olive oil and fresh herbs.

Ingredients

1 1/2–2 lbs. ripe tomatoes, halved

1–2 garlic cloves, finely grated

1/2 cup passata di pomodoro, or strained tomatoes

4–6 tablespoons extra-virgin olive oil

1 pinch of crushed red pepper flakes

Salt and freshly ground black pepper

Preparation

Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.

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Excerpted from CANAL HOUSE Cook Something: Recipes to Rely On Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved Buy the full book from Amazon.