Updated: Aug 12, 2019
July has been particularly hot and humid this year and while the heat waves have mostly come and gone, my cravings for refreshing foods have not. Since tomato season is in full swing, I couldn't think of a better time to post this recipe. Incredibly easy, light and refreshing, this raw tomato sauce has a perfect blend of fresh acidity, slight sweetness, brightness from lemon and herbs, and a touch of garlic. The fact that the dish is served slightly cooled makes it a winner on those hot summer days.
While developing this recipe, I came across many different iterations of raw tomato sauces, all prepared in their unique ways. Some of them consisted of diced or quartered tomatoes tossed in olive oil along with spices and other aromatics, while others were made simply of grated tomatoes. While these versions of uncooked tomato sauces do taste great, I always found they lacked in texture.
The perfect balance, I find, is a mix of fresh grated tomatoes and quartered cherry tomatoes. The grated tomatoes along with olive oil creates this really luscious sauce while the quartered cherry tomatoes add the freshness and bite I was looking for.
The key to this recipe is using the freshest tomatoes you can find and incorporating different varieties since they each have their own unique characteristics. Plus the contrasting colours make this dish really pop! This recipe comes together incredibly quickly and with only a handful of ingredients. You can make the sauce while the pasta is cooking and dinner will be on the table within 30 minutes. I truly hope you enjoy this one as much as I do.
SUMMER SPAGHETTI WITH RAW TOMATO SAUCE
Prep time: 20 minutes Cook time: 10 minutes Servings: 4
3 medium ripe tomatoes
2 cups of quartered mixed cherry tomatoes
2-3 cloves of garlic, according to taste
1/2 cup of olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1 cup loosely packed basil leaves
1/2 cup loosely packed Italian parsley leaves
350g dry spaghetti
1. Fill a large pot with water, season generously with salt & bring to a boil. Cook spaghetti according to directions on the packet.
2. While the pasta is cooking, quarter the medium tomatoes. Using a knife or a spoon, deseed the tomatoes. It's ok if a few seeds stay behind, we are only trying to avoid making the sauce too watery.
3. Place a box grater into a large bowl and grate the quartered and seeded tomatoes. Grate the flesh of the tomato and discard the skin.
4. Add your quartered cherry tomatoes to the grated tomatoes.
5. Using a microplane, finely grate 2 to 3 cloves of garlic in the sauce.
6. Add olive oil, lemon juice and salt, mixing well to incorporate.
7. Finely chop the basil & parsley and add to the sauce, mixing well to incorporate. Taste and adjust for seasoning.
8. Once your pasta is fully cooked, drain and toss into the bowl with the sauce, mixing well to incorporate. Let your pasta mingle with the sauce for about 5 minutes before serving.