Garden Tomato No-Cook Sauce with Garlic, Basil, and Thyme

Ingredients

• 3-4 large vine-ripened fresh tomatoes, cut into 1/2 inch pieces
• 1/2 cup extra virgin olive oil
• 1/2 cup finely chopped fresh basil
• 1 T fresh thyme leaves
• 1/2 tsp. finely minced fresh garlic
• 1/2 tsp. sea salt, or more to taste
• Pinch Aleppo Pepper or other hot pepper flakes
• About 8 oz. pasta of your choice
• Freshly grated Parmesan cheese for serving

Directions

1. Rinse the tomatoes and dry them well. Trim out the stem ends, then chop the tomatoes into 1/2 inch pieces, taking care to keep as much of the gel around the seeds as possible, since that’s where a lot of the flavor lives. Transfer the chopped tomatoes to a large glass or crockery bowl.
2. Rinse the basil, then dry it in a salad spinner or with a paper towel. Use a chef’s knife to chop it finely, and add it to the bowl with the tomatoes.
3. Wash several sprigs of thyme and pat them dry. Pull the leaves from the stems, dropping the leaves into the bowl with the tomatoes and basil.
4. Add the olive oil, garlic, sea salt, and aleppo pepper. Stir everything together gently, just enough to combine without crushing the tomatoes.
5. Leave the sauce at room temperature on the counter for at least one hour, or up to all day.
6. When you’re ready to eat, boil the pasta in salted water for 8-9 minutes, stopping when it is just barely al dente. Drain it thoroughly, return it to the same pot, add the sauce, and toss gently to combine.
7. Divide the pasta among individual plates and finish with plenty of freshly grated parmesan cheese. Raw tomatoes do not belong in the refrigerator, so it’s best to prepare only the amount you plan to eat in one meal.