Quick No-Cook Tomato Sauce Makes Summer Dining Easy

Easy No-Cook Tomato Sauce makes warm-weather dining hassle-free. The sauce can be customized to taste with the addition of basil, feta cheese, rosemary or capers.

The sauce takes about 10 minutes to prepare. Serve over cooked pasta. You can double or triple the sauce and freeze it for future use.

No-Cook Tomato Sauce

Recipe from the California Tomato Commission.

2 pounds (7 to 8 medium) fresh tomatoes, coarsely chopped

2 tablespoons olive oil

1-1/2 teaspoons salt

1-1/2 teaspoons sugar

1 teaspoon ground black pepper

3 to 4 tablespoons balsamic vinegar

8 ounces dried pasta of choice (such as rotelle, penne or linguine)

In a food processor or blender, combine and process all ingredients except pasta to make a rough-textured sauce. Adjust flavors to taste.

Meanwhile, bring a pot of salted water to boil. Add pasta and cook according to package directions; drain. Return pasta to pot and add sauce. Toss together over low heat for about 1 minute to heat through. Serve with grated Parmesan cheese, if desired.

Yield: 4 servings.

Nutrition information per serving: 316 calories, 8.5 grams fat (24 percent fat calories).

Recipe variations: To 3 cups sauce add any of the following:

1/2 cup chopped fresh basil.

1/2 cup chopped Greek or Italian olives plus 3 teaspoons grated orange peel.

1 cup crumbled feta cheese plus 1-1/2 teaspoons finely chopped fresh or dried rosemary.

1/3 cup toasted pine nuts plus 6 to 8 thin slices prosciutto, cut into bits.

1/3 cup capers plus cup chopped Italian parsley.