No-Cook Tomato Sauce With Lemon And Oregano
No need to heat this quick, flavorful pasta topper
There have been countless debates on the best way to make a proper tomato sauce. Tomato paste: to add or not to add? Simmer for 20 minutes or more than an hour?
So many questions, so little time.
One of the quickest ways to make a tomato sauce is not to cook it at all. Here's how we do it: We take whole canned tomatoes, add lemon zest for brightness, a pinch of red pepper for heat and peppery chopped fresh oregano, then crush it all by hand. Done and done.
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All this sauce needs to become dinner is a little cooked pasta or toasted bread. And, no, you don't need a razor blade to shave the garlic, Uncle Paulie. This isn't Goodfellas.
Recipe from the Tasting Table Test Kitchen
No-Cook Tomato Sauce with Lemon and Oregano
Tomato Sauce in less than 15 minutes. Get the recipe at Tasting Table.
Prep Time
10
minutes
Cook Time
0
minutes
servings
3
cups
Total time: 10 minutes
Ingredients
- 1 28-ounce can whole peeled San Marzano tomatoes, undrained
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
Directions
- In a large bowl, combine all of the ingredients. Using your hands, crush the tomato mixture until it becomes a smooth sauce.
- Transfer to an airtight container and place in the refrigerator until ready to use.