Raw Tomato Sauce


  1. Blanch the tomatoes for five minutes in hot water.
  2. Put the tomatoes under cold running water
  3. Peel the tomatoes, split in half, remove seeds, cut into strips.
  4. In a pan fry slightly extra virgin oilve oil and onion (or garlic, peeled and crushed)
  5. Add the tomato
  6. Add salt and cook for 5 minutes, stirring occasionally.
  7. Add the basil leaves whole or crushed.
  8. Season the pasta (long or short, as you prefer)
  • Tomatoes should not be very cooked but a little “raw”.
  • It is possible, if desired, pass the blanched tomatoes with the mill.

Fresh ripe tomatoes are perfect for cooking a Mediterranean Tomato Sauce.
It is recommended to always use sweet tomatoes, aromatic and flavorful, preferably San Marzano. Also, it is important do not exceed the dosage of extravirgin olive oil or other fat and do not cook the tomatoes for too long (the golden rules for a good tomato sauce are: low-fat, quality ingredients and short cooking time).
The sauce can be prepared with garlic or onion. The onion is good for flavoring; garlic is great for giving aroma.
The tomato sauce contains many bioactive compounds, protective for the heart.


  • 1kg ripe tomatoes – auburn cluster or San Marzano
  • Chopped onion or a clove of garlic
  • 1 bunch basil
  • 3 tablespoons of extra virgin olive oil
  • Salt q.s.