| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Easy No-Cook Tomato Sauce

1 pound (3 to 4 medium) fresh California tomatoes, coarsely chopped
1 tablespoon olive oil
3/4 teaspoon each salt and granulated sugar
1/2 teaspoon ground pepper
1 1/2 to 2 teaspoons balsamic vinegar

1. In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste.

Makes about 1 1/2 cups.

Monday to Friday Variations: To 1 1/2 cups sauce, add:
Monday:1/4 cup chopped fresh basil
Tuesday:1/4 cup chopped Greek or Italian olives plus 1 1/2 teaspoons finely grated orange peel
Wednesday:1/2 cup crumbled feta cheese plus 3/4 teaspoon finely chopped fresh or dried rosemary
Thursday: 3 tablespoons toasted pine nuts plus 4 to 6 thin slices prosciutto, cut into bits
Friday: 3 tablespoons capers plus 2 tablespoons chopped parsley

Recipe provided courtesy of the California Tomato Commission.