Hot dang! We're having a rare heat wave in Seattle, which gives everybody the chance to grumble about the constant need to wipe their damp brows. But not me!
This native Californian soaks it up (while sipping iced tea, sangria and all sorts of chilled bevies) because I know cold weather and gray skies are just a few weeks away.
Fortunately, the sizzling temps coincide with the welcome arrival of summer tomatoes and that means batches and batches of my no-cook tomato sauce, a cross between gazpacho and bruschetta topping. It's inspired by a recipe I made many years ago, not even sure what the origin of it is. But over the decades, I've tweaked it enough to make it mine. This is so easy and gets even better if you let it sit for a while before serving. Pour it over hot pasta, or treat it like an Italian salsa, scooping it up with crostini.
No-Cook Tomato Sauce
2 pounds summer tomatoes (in the winter, you can fake it by using grape tomatoes)
1 clove garlic
3 scallions
1/2 cup fresh basil leaves
1/2 cup extra virgin olive oil
1/2 teaspoon red chili flakes
salt and pepper, to taste
Quarter the tomatoes and set aside. With the blade running on your food processor, drop the clove of garlic in and let the machine run until it's minced. Add the scallions, including the green parts and pulse 3, 4 times until chopped. Add the tomatoes and pulse until roughly chopped. Then, with the machine running, dribble in the olive oil. Season with salt and pepper, to taste. Top with additional chopped basil and shaved Parm or crumbled feta.
Serves 4.
-- Leslie Kelly
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