For some reason I was quite surprised that this was an uncooked (raw) tomato sauce, but oh, my goodness, it is fabulous! This is a great way to use up the last of your summer tomatoes. The recipe is from Martha Stewart. You can print it here.
2 1/4 pounds unrefrigerated ripe tomatoes
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves)
1/4 cup extra-virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
1 pound spaghetti
grated Parmesan cheese, for serving (optional)
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend.)
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Serve with cheese.
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