Light & Easy No-Cook Tomato Sauce
Hi Everyone & Happy Monday!
Recently my boyfriend and I got our Ancestry DNA tests done to find out our ethnic backgrounds, and boy were we both in for a shock! We found out that my Caucasian boyfriend is more Spanish than I am, (he’s 23% and I’m only 11%), where I’ve always identified as about 25% Puerto Rican because of my dark features and skin tone. It was interesting to read about our backgrounds, and I learned that I’m a little bit of everything.
My reason for sharing this is because I’m obsessed with pasta and my family always jokes that I was Italian in another life. Well, thanks to my Ancestry DNA results, I can confirm that I am a whopping 6% Italian, which has to count for something, right?
Anyway, since my friend Alyssa showed me how to make tomato sauce that’s not Ragu, I’ve been experimenting with making my own versions. While this recipe is not the traditional “red gravy” as grandma calls it, this is something I came up with one day that actually turned out to be pretty delicious. It’s fresh, light, and extremely easy to make if you have a NutriBullet.
Light & Easy No-Cook Tomato Sauce:
In a blender (I use the Nutribullet) add:
– 2-3 tomatoes, quartered
– 2 cloves of garlic
– 1 small onion, quartered
– about 10 leaves of fresh basil
– 1/2 cup of olive oil
– 1/4 cup grated Parmesan cheese.
Blend until smooth, and add salt and pepper to taste. You can also add a little more Parmesan cheese to thicken it up.
This sauce will get cooked slightly once added to your hot pasta (and a little pasta water), and make a creamy sauce with a bunch of fresh herbal flavor right from the garden.
Let me know how it comes out for you! 🙂