The Independent has published a recipe for a no-cook tomato sauce known as pomodoro crudo, designed for hot weather when turning on the oven is unappealing.
The dish is traditionally served with very thin spaghetti, though variations exist with onion, capers, olives and local cheese. The outlet said any flavorful tomatoes work, from heirloom varieties to plum and cherry tomatoes, with the skin and seeds removed or left whole for a rustic look. It noted the pasta absorbs the garlicky tomato juice, making it good as leftovers or for a picnic.
Ingredients for four servings
The recipe calls for 1 kilogram of ripe small tomatoes, four finely chopped garlic cloves, 30 to 35 grams of fresh basil leaves torn roughly, salt, one third to one half cup of olive oil, and finely grated cheese if desired.
Preparation and serving
Tomatoes are halved or quartered and mixed with garlic and basil in a large bowl, then seasoned with salt and olive oil. The sauce should sit covered for at least an hour, ideally in a warm, sunny spot, before cooked pasta is added and left to soak for 15 minutes before serving, topped with oil, basil and cheese.
