after you tried this raw tomato sauce the first time i am sure you will wonder why you cooked tomatoes ever in your life to prepare tomato sauce. it is so unbelievably good! and without cooking it is the fastest tomato sauce ever and ideal for a quick but delicious weekday dinner or whenever you are in a hurry but don’t want to abstain from good food.

the only thing you will need for an excellent result are mellow and aromatic beef tomatoes. we had them more than enough this years. they have been not very photogenic but apart from that perfect.

i discovered the idea on good things grow and i am as delighted as they have been. hope you will also enjoy.

1 kg beef (beefsteak) tomatoes
1 clove of garlic, crushed
1 tbsp tomato puree
a good splash of olive oil
basil
pepper
salt
pasta
parmesan

halve the tomatoes and grate the halves over a large bowl with the rough side of your grater. throw the remaining skins away.

combine the grated tomatoes with the crushed garlic, tomato puree, olive oil, salt and pepper. tear the basil to bites and add to the sauce.

cook your pasta until al dente, combine with the raw tomato sauce and serve with some freshly grated parmesan.

buon appetito!

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1 kg fleischtomaten
1 knoblauchzehe, gepresst
1 el tomatenmark
einen guten schluck olivenöl
basilikum
pfeffer
salz
pasta
parmesan

die tomaten halbieren und mit der angeschnittenen seite über einer großen schüssel mit der groben seite der reibe reiben. die tomatenschale wegwerfen (oder im ofen trocknen und anderweitig verwenden).

die geriebenen tomaten mit dem knoblauch, olivenöl, salz und pfeffer mischen. basilikum zerrupfen und unter die sosse geben.

die pasta al dente kochen, unter die sosse mischen und mit frisch geriebenen parmesan servieren.

bon appetito!