Fresh Tomato-Herb Sauce

For the best raw tomato and salsa recipes we discovered that peeling tomatoes for raw sauces is optional and that seeding causes them to lose much of their juice. For uncooked sauce recipes—especially for pasta—we wanted as much juice as possible so we made seeding an optional step. We found that salting, which some cooks like to do to intensify the tomato flavor and to draw out their juices, only made the tomatoes saltier. We also found that when our tomatoes were less than perfect, a pinch of sugar sprinkled on after dicing boosted their flavor significantly. Serve this sauce over pasta, toasted bread, grilled fish or chicken, or salad greens. To vary or enhance flavor, add any one of the following to this basic recipe: 2 tablespoons finely chopped onions or scallions; 1/4 cup chopped cured black olives; 1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese; 1 tablespoon balsamic vinegar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients, including salt and pepper to taste, in a medium bowl. The mixture can be set aside at room temperature for a couple of hours, but should not be refrigerated or it will lose flavor.