Showcase that late summer garden harvest with this recipe for No Cook Tomato Sauce With Pasta that’s just bursting with bright, fresh flavors!
This rich tomato sauce is made with colorful bell peppers, ripe tomatoes, a splash of oil and vinegar, garlic and seasonings. It’s tossed with hot pasta, and then topped with fresh basil and a dollop of ricotta cheese. Healthy and full of vibrant color and crunch, this dish makes a delicious light dinner, or serve it as a picnic or potluck side dish. Leftovers don’t need to be heated up either! Just pack up in a container for a ready-to-eat lunch at the office.
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No Cook Tomato Sauce with Pasta!
- Healthy, low-carb, and multi-purpose no-cook tomato sauce is a great way to use up leftover tomatoes!
- The perfect sauce to top a chilled pasta salad or a light weeknight pasta main dish! With just one step and one bowl, no-cook tomato sauce takes minutes to make and is loaded with flavor!
- Use this delish veggie blend as a quick and easy topping for all your favorite foods! Add it to pizza, burgers, omelets, or stir some into sour cream for a low-carb, creamy dip for veggies!
- Double or triple the recipe and use it all week long.
Ingredients and Variations
TOMATOES: Combine any and all sizes or varieties of garden tomatoes to equal 4 cups or add store-bought to equal 4 cups. No need to peel, just dice them up! Be sure to rinse them well before using them.
PEPPERS: Bell peppers deliver crunch and color, while their delicate sweetness pairs well with the tart vinaigrette! Feel free to add some finely diced red onion, or chopped zucchini as well.
CHEESE: A scoop of ricotta on each serving adds a creamy elegance as it melts into the pasta! Or try grated parmesan or mozzarella bocconcini balls for a delicious variation.
SAUCE: Red wine vinegar can be switched out for balsamic or even rice wine vinegar. Olive oil is the best choice because of it’s herb-like profile, so choose the best quality you can afford. Freshly cracked black pepper adds a bistro-style look against the red, white, and green of the other ingredients.
PASTA: For cold pasta salad, use small shells, rotini, elbow macaroni, or even angel hair pasta. Hot applications work best with spaghetti, ziti, or penne, but whatever is on hand will always work!
How to Make Tomato Sauce
This simple recipe comes together in minutes, in just one bowl!
- Combine all ingredients in a large bowl and let rest at room temperature (as per recipe below).
- Toss with prepared pasta and basil.
- Top each serving with ricotta cheese and serve.
Garnish with extra basil and fresh pepper if desired.
Tips for No-Cook Tomato Sauce
- Keep no-cook tomato sauce in a covered container in the refrigerator up to 4 days.
- Drain extra liquid and use in a fresh pasta recipe. Or mix it into an omelet, a veggie stir fry, or use in stuffed portobello mushrooms.
- Use the tomato sauce on a Margherita pizza, or mix it with salad greens and make a veggie wrap!
- Freeze leftover tomato sauce separate from pasta, and use it in future pasta sauces or soups.
Other Delish Recipes!
- Caprese Pasta Salad – a tasty tomato based pasta recipe
- Parmesan Asparagus Pasta – so fresh and light
- Orzo Pasta Salad – just 10 min prep!
- Bow Tie Pesto Pasta Salad – zesty and delish
- Cream Cheese Pasta Bake – uber easy
No Cook Tomato Sauce With Pasta
- 4 cups tomatoes *
- ½ yellow bell pepper or red, or orange, medium dice
- ½ green bell pepper or red, or orange, medium dice
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 12 ounces pasta your favorite pasta
- ½ cup fresh basil leaves chiffonade or thinly sliced, plus more for garnish
- ½ cup ricotta for serving
- salt and freshly ground black pepper to taste
- In a large bowl, combine tomatoes, peppers, oil, vinegar, garlic, salt, and pepper. Allow to rest at room temperature for 20 minutes.
- Meanwhile, cook pasta** according to package instructions. Add drained pasta to sauce and toss to combine. Add basil and toss.
- Top each serving with 2 Tablespoons ricotta cheese. Garnish with basil, and sprinkle with salt and pepper to taste.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze leftover tomato sauce separate from the pasta, and use it in future pasta sauces or soups.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
Recipe from Martha Stewart