Raw Fresh Tomato Spaghetti Sauce

Yes, at the height of summer raw fresh tomato spaghetti sauce is been often my favorite choice.

Now, I want to give you my best recommendation for the quality of this sauce because it really depends on ripe and good tomatoes.

I have tested recipes using chopped tomatoes, peeled and seeded. Peeling is a lot of work and I did not feel that the work justifies the effort.

When fresh tomatoes are cooked the skins tend to separate.

However in these dishes the heat of the pasta is not sufficient to separate the peel.

So I don't mind and I opted not to peel tomatoes for these recipes.

What Kind of Tomato is Best?

Any tomato that taste good raw goes well in a raw pasta sauce. In general plum San Marzano or Roma tomatoes are good.

I like a bit yellow tomatoes, so if you want I recommend using half red and half yellow tomatoes for the best flavor. This combination also look very good.

Olive Oil is a Must!

Yes, for two reasons, moistening the pasta and for flavoring the sauce. Because the oil is not cooked extra-virgin olive oil is essential. Then you can add as you like salt, pepper, and garlic to your summer fresh tomato spaghetti sauce. You can add also some minced fresh basil.

TIP!
You can prepare this raw tomato sauce in the time it takes to bring the water to a boil and cook the pasta.

My Final Best Recommendation...!

Chunks of raw tomato work well with tubular shapes like penne, or short curly pasta shapes, such as fusilli. These shapes along with small shells and orecchiette, will trap better bits of tomato than long pasta.