Diary of a Saucy Lady: 6 Ways to Use Our No-Cook Tomato Sauce

There is nothing better than a sweet, juicy, sun-ripened tomato. Make the most of the season's bounty with this fresh no-cook tomato sauce.

Fresh Tomato SauceBalsamic vinegar, basil, and summer tomatoes—yes, please! The secret ingredient here is a touch of molasses, which adds caramelized flavor to this no-cook sauce.

Ingredients1 pound ripe tomatoes, divided (such as Campari)3 tablespoons chopped fresh basil2 tablespoons extra-virgin olive oil2 teaspoons balsamic vinegar1 teaspoon molasses1/2 teaspoon kosher salt1/4 teaspoon black pepper2 garlic cloves, minced

Preparation

1. Remove and discard seeds from half of tomatoes; chop seeded tomatoes. Place seeded tomatoes in a bowl. Chop remaining tomatoes; add to bowl. Stir in remaining ingredients. Let stand at room temperature 1 hour. Refrigerate 1 to 2 days.

Uses1. Toss with penne and bocconcini for a Caprese pasta salad.2. As a pizza sauce—our toppings of choice: grilled eggplant and taleggio cheese.3. Spoon over grilled bread slices for instant bruschetta.4. Shakshuka-style: Pour into ramekins. Crack an egg into each and bake.5. In a breakfast wrap with scrambled eggs and shredded mozzarella.6. Stir into polenta during the last 5 minutes of cooking.

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