Master Instructions1. Core and halve tomatoes crosswise. Squeeze seeds out over bowl or into sink. Use your fingers to push out any remaining seeds. Cut seeded tomatoes into 1/4-inch dice and place in bowl large enough to hold cooked pasta.
2. Add remaining ingredients, including salt and pepper to taste, and mix well. (Sauce can be covered and set aside at room temperature for several hours before using.)
VARIATIONS:
Spicy Raw Tomato Sauce
Add 1/2 teaspoon dried red pepper flakes, or to taste.
Raw Tomato Sauce with Mixed Herbs
Increase basil to 3 tablespoons and add 3 tablespoons minced parsley and 1 tablespoon each minced mint and thyme.
Raw Tomato Sauce with Olives and Capers
Add 1/3 cup pitted, sliced Kalamata olives and 2 tablespoons drained capers.
Raw Tomato Sauce with Pesto
Replace garlic and herbs with 1/2 cup Classic Pesto.
Raw Tomato Sauce with Mozzarella
Toss 6 ounces fresh mozzarella packed in water, drained and shredded (see figure 10), with hot drained pasta and tomato sauce made with 1/3 cup extra-virgin olive oil. Smoked mozzarella may also be used in this recipe, but avoid shrink-wrapped mozzarella, which will be too dry and rubbery.