When fresh tomatoes are at their peak, the move isn’t to cook them down—it’s to leave them alone. This no-cook tomato sauce lets ripe summer tomatoes do the most, yielding a bright, juicy sauce with little more than salt, time, and a few smart additions.
The seeds and surrounding juices inside uncooked tomatoes can be slightly bitter and astringent, so squeeze them out before chopping the flesh (this also prevents the sauce from getting too watery). After chopping, let the tomatoes sit with the garlic and vinegar for at least 30 minutes, until everything softens. Then toss with hot pasta, butter, oil, and Parmesan to form a glossy emulsified sauce you’ll want to eat all summer long.
Tips for making fresh tomato sauce
What kind of tomatoes are best for no-cook sauce?
Use ripe, meaty varieties like heirloom, plum, or Roma tomatoes. Slightly overripe ones are ideal (they should feel full-to-bursting, like a water balloon); they’re sweeter and juicier and make a better fresh tomato sauce.
Do I really need to remove the seeds?
Yes. The seeds and their surrounding liquid can taste bitter and make a no-cook tomato sauce watery. Removing them helps the sauce stay balanced and cling to the pasta. (Save the juices for beans or stir them into mayo for an egg sandwich.)
What if my sauce seems watery?
This sauce won’t thicken like a cooked marinara. But if you think it’s looser than ideal, make sure you’ve fully removed the seeds and pulp and that the pasta is hot when you add it to the bowl. If it’s still loose, add more finely grated Parmesan and toss, toss, toss.
Does fresh tomato sauce need pasta water?
Not strictly, but a small splash can help emulsify the sauce so it coats the noodles. It’s worth reserving some in case things look dry—it’ll loosen and gloss everything back up.
Can I make it ahead? Or freeze it?
Yes. This no-cook tomato sauce should sit at room temperature for at least 30 minutes (and up to 5 hours) so the juices release and flavors meld.
Want to preserve those peak tomatoes for months to come? Freeze the sauce in airtight containers. Be sure to let it cool completely before transferring to the containers, and leave an inch or two of room for expansion. Let the sauce thaw overnight in the fridge, then bring it to a light simmer before using.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Large Bowl
$18 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Large Basting Spoon
$16.37 At Amazon
Potato Masher
$15 At Amazon
Microplane
$18 At Amazon
Large Pot
$55 $48 At Amazon
Tongs
$21 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1½
1
2
¼
2
4
½
12
1
Need to make a substitution?
Preparation
Step 1
Slice 1½ lb. tomatoes (such as plum, heirloom, or beefsteak), preferably slightly overripe, in half crosswise (across the midline, not through the stem end). Working one at a time, hold halves in your palm and gently squeeze out seeds and surrounding jelly and juice into a medium bowl; discard seed mixture. Chop tomatoes into irregular shapes and sizes, keeping biggest pieces no larger than an acorn (some pieces should be very small). Place in a large bowl and mash several times with a potato masher or large spoon to release more juices (or, you can also just use your hands).
→ How to get the seeds out of tomatoes
Step 2
Add 1 garlic clove, finely grated, 2 oz. Parmesan, finely grated (about 1 cup), ¼ cup extra-virgin olive oil, 2 Tbsp. unsalted butter, cut into small pieces, 4 tsp. red wine vinegar, and ½ tsp. crushed red pepper flakes to bowl with tomatoes and generously season with kosher salt; toss with a large spoon to combine. Cover with plastic wrap and let sit at room temperature at least 30 minutes and up to 5 hours. (This will draw out the tomato juices and allow the flavors to marry). Uncover tomato sauce.
Step 3
Cook 12 oz. bucatini, spaghetti, or linguine in a large pot of boiling generously salted water, stirring occasionally, until al dente. Using tongs, immediately transfer pasta to bowl with tomato mixture and toss vigorously to coat. (You want the hot pasta to melt the cheese and butter, which will thicken the sauce. Taste pasta and season with more salt if needed; toss in 1 cup torn basil leaves.
Step 4
Divide pasta among shallow bowls and spoon any sauce remaining in bowl over. Top with more Parmesan and drizzle with oil.