No Cook Tomato Sauce

New Day Recipes


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Courtesy of: Adam Bostwick, Chef, Graffiti: A Social Kitchen


I love this time of the year for cooking.  I too, love when I can achieve a great sauce using fresh seasonal ingredients and not having to turn on a stove!  This sauce is very versatile, and can be used on pasta, salads, and even as dip for breads etc!



  • ¼ Cup Honey
  • 4 Cloves Garlic, Rough Chopped
  • 4 Cups Heirloom Tomatoes, Rough Chopped (Any tomatoes will do, but being the season, you can get great tomatoes locally almost anywhere, even your own garden!!)
  • Juice of ½ of One Lemon
  • Salt and Pepper, To Taste
  • 1 ½ Cups EVOO, Or any Vegetable will do, but best flavor will be achieved by using a good olive oil


Method of Preparation:

  1. Start by getting all your ingredients together. i.e. Garlic and tomatoes chopped, lemon juiced, and oil measured etc.
  2. In your blender, put your honey, garlic, tomatoes, lemon and salt and pepper. (as far as salt and pepper, I usually start with a decent pinch of both, you can always add more, but can never take it out!
  3. Turn you blender on high, and let it puree all the ingredients until they are smooth, should take about one to two minutes.
  4. While your blender is on high, in a slow stream, slowly add your EVOO. This process should take about one minute, just to give you a gage of how slow your stream should be. In doing this, you are creating an emulsion just as if you were making a vinaigrette!
  5. NOTE: While pouring your oil into your tomato mixture it will look like a whirlpool motion. Once the motion stops, your emulsion is done. Sometimes this takes a little less EVOO, and sometimes it takes a little more.  This all depends on your tomatoes and how much water they contain.  Also, your sauce will have the consistency of mayonnaise, but will loosen up once you add it to something else and it becomes warmer in temperature.
  6. Transfer your sauce to a container with a lid, and refrigerate for 1 hour before using.


Serving Suggestions:

I like to look at recipes as open canvases.  If you love basil, you could most certainly add some chopped to your sauce once it is finished.  Same goes with most other herbs as well!

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