Heat Wave Eating: No-Cook Tomato Sauce
We’re looking at highs of 90 degrees for at least the next five days here in New York City. Ready to talk about what you’re hungry when it’s too darn hot?
No-Cook Tomato Sauce is one of our favorite ways to keep it cool in the kitchen: marinate peak of the season chopped fresh tomatoes with olive oil, salt and pepper, maybe some fresh mozzarella. Let them sit together for an hour or as long as you have, as a tomato broth develops. Add in some ripped up basil leaves and red onion, if you like, as you put the pasta water over to boil.
Cook up some pasta. Ladle the sauce on top of the warm pasta … and a cool, easy dinner is served.
The New York Times Magazine got us a little hot under the collar on Sunday. Amanda Hesser wrote about the tradition of these simple, raw tomato sauces in her Recipe Redux column …
Hesser suggested that combining hot pasta with a simple cold sauce is totally 1990’s (and made us feel pretty un-cool to have a bowl of tomatoes marinating away in the next room). She wrote that her chef friend was “more or less” horrified by the idea. Bah, we’re not horrified at all. (And we’re not going to get on the steaming subway to buy a lobster as her “improved” recipe requires.)
We like Pamela Sherrid’s original recipe for Summer Pasta. Stay cool and enjoy.