Easy No-Cook Tomato Sauce

This recipe for an easy, no-cook tomato sauce includes five tasty variations.

Recipe Ingredients:

1 pound (3 to 4 medium) fresh California tomatoes*, seeded and 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

Cooking Directions:

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 through 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.

*If peeled tomatoes are preferred, place fresh tomatoes in a pot of boiling water for 1 minute, then quickly place them in a large bowl of ice water. The skins will peel off easily.

Recipe provided courtesy of the California Tomato Commission.