5-ingredient no-cook tomato sauce (pomodoro crudo) is the perfect way to make use of summer’s bounty of fresh tomatoes. Serve it with pasta, as pizza sauce, or as a simple topping for your favorite crusty bread. Ripe Roma, on-the-vine, or slicer tomatoes would work for this no-cook pasta sauce recipe.

Ingredients
▢1 ½ to 2 pounds fresh ripe tomatoes, (Roma, on-the-vine, or slicer tomatoes will work)
▢2 to 3 garlic cloves, peeled
▢1 cup fresh chopped parsley
▢2 teaspoons dried oregano
▢Kosher salt and black pepper
▢Extra virgin olive oil
To Serve:
▢Penne or pasta of your choice

Instructions
Arrange the tomatoes flat on a cutting board with the stem side resting on the board. Using a small but sharp knife make a shallow cross-shaped cut at the very top of each tomato (this will help the skin peel right off when you begin to grate the tomatoes).
Place a box grater in the middle of a large bowl. Now, holding the tomato with your dominant hand, place the cut side of the tomato on the coarse grating side of the box grater (the side with the wider holes) and carefully grate the tomatoes using a top-to-bottom motion until you end up with the peel in your hand. (Discard the tomato peel or chop it up for other use). You should end up with the juicy tomato sauce in the bowl with no peel.
Using the same grater, grate the garlic right in the bowl over the tomato sauce. Add the chopped parsley, and dried oregano, and season with a good pinch of kosher salt and black pepper. Drizzle a nice 2 tablespoons of some good extra virgin olive oil.
Stir the sauce to combine and give it a taste. Set it aside for about 30 minutes to allow the flavors to meld a bit (I left mine out in the sun).
Cook your pasta according to box instructions and drain. While the pasta is hot, immediately add it in and toss in the sauce. If you like, add just a couple spoons of the starchy pasta cooking water.

Notes
Best tomatoes to use: Ripe Roma, on-the-vine, or slicer tomatoes work well. Choose the best ripe tomatoes for this recipe.
Leftovers and storage: Fresh uncooked tomato sauce can be stored in the fridge in a tightly closed mason jar for 3 to 4 days. Add a thin layer of extra virgin olive oil on top of the tomato sauce then close the jar well before storing in the fridge. The olive oil will act to seal the tomatoes; an extra layer of protection.
Freezing instructions: Pour the tomato sauce into freezer-safe bags or containers. It freezes well for 2 months.