Uncooked Tomato Sauce

Prep Time: 10 min

Inactive Time: 3 hr

Cook Time: N/A

Total Time: 3 hr 10 min

Servings: 2 Cups


  • 1/4 cup tightly packed fresh parsley leaves
  • 7 large fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1/2 tsp fine sea salt
  • Freshly ground pepper
  • 1 lb plum tomatoes


    • On cutting board, mound parsley, basil and garlic; chop finely; transfer mixture to large bowl. Add olive oil, salt, and pepper to taste.
    • Halve tomatoes; remove cores and squeeze out seeds. Dice tomatoes, then add to olive oil mixture, stirring well. Cover tightly with plastic wrap and refrigerate for 3 to 4 hours.


    Tip: To serve, divide sauce among bowls of hot pasta. Top each bowl with 1 tbsp butter. Toss just before serving.


    Recipe provided by Chef Mary Ann Esposito