Tomatoes in the Raw

By Katie Barreira

August is the right time for a ripe tomato. As a latecomer to the joys of this fresh fruit (ketchup was as close as I came to a tomato in my youth), I do my best to make up for the lost years during tomato season.

Whether it’s grape tomatoes halved in guacamole, beefsteak slices layered with fresh mozzarella or whole sun-warmed heirlooms eaten straight off the vine, I can always find room for fresh tomatoes.

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Raw Tomato Basil Sauce
Serves 4
Prep Time: 15 minutes

There’s not much a cook can do to improve on what nature made in the summer tomato, but this simple, raw tomato sauce accentuates the bright acidity, sun-warmed sweetness and savory green undertones that make a seasonal tomato such a gem.

4 cups chopped fresh tomatoes (or halved cherry tomatoes)
2 tablespoons lemon juice
¼ cup chopped fresh basil
1 teaspoon kosher salt
½ teaspoon pepper

Stir together all of the ingredients and let sit, at least 1 hour, to blend the flavors.

How to Use

Buttery Tomato Sauce:
Raw tomato sauce is absolutely divine when enriched with butter. In a large bowl, toss the tomato sauce with 1 to 2 tablespoons of cold, cubed unsalted butter and a hot cooked item, like seared scallops or prepared pasta. The heat will melt the chilled butter just enough for it to emulsify, making a velvety and decadent, but still light sauce, bursting with fresh-from-the-garden flavor.

Salsa Crudo Topping:
Add a few tablespoons of extra-virgin olive oil to the raw tomato sauce and serve over grilled white fish, like swordfish or tilapia, or heap onto grilled bread slices for a classic bruschetta.

Chunky Gazpacho:
In a blender or food processor, puree half of the raw tomato sauce with a few dashes of Tabasco sauce. Stir into the unprocessed sauce and serve with a drizzle of prepared pesto for garnish.

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