# What is a raw tomato pasta sauce, and when is it worth making? Canonical: https://zestasy.com/wiki/raw-tomato-pasta-sauce/ Section: Zestasy Wiki > Food · Updated: 2026-10-14 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* A raw tomato sauce is chopped ripe tomatoes salted and left to sit with olive oil, garlic and basil until they release their juices, then tossed with hot pasta so the heat warms everything through without cooking it. It is only worth making when tomatoes are properly ripe and full of flavour, which usually means the height of summer. On the hottest days of summer, the last thing anyone wants is a pot of sauce bubbling for an hour. This is the answer: tomatoes that are never cooked, a bowl, some time, and a pan of pasta. When the tomatoes are good, it tastes like the season in a single bowl. When they are not, it tastes like wet salad on pasta, so choose your moment. ## What it is A raw tomato sauce is essentially a tomato salad that meets hot pasta. Ripe tomatoes are chopped, salted and mixed with olive oil and aromatics, then left to sit. The salt draws out juice, which mixes with the oil into a light, fragrant dressing. Hot pasta goes straight into the bowl, the heat softens the tomatoes and releases their perfume, and everything is tossed together. Nothing is cooked except the pasta. ## When it is worth making Only with tomatoes that taste of something on their own. That means: - **In season**, from midsummer into early autumn where you live. - **Ripe and fragrant**, with that green, sweet smell at the stem, and heavy for their size. Our guide to [picking ripe tomatoes](https://zestasy.com/wiki/picking-ripe-tomatoes/) helps. - **Never chilled.** Fridge-cold tomatoes taste muted and feel mealy. Cherry and small plum tomatoes tend to be reliably sweet and are a good choice when you are unsure. Out of season, a quick cooked sauce from good tinned tomatoes will be far better. ## Salting ahead and marinating This is where most of the flavour comes from. 1. **Chop the tomatoes** into small pieces, or halve cherry tomatoes. Keep all the juice and seeds; they are the sauce. 2. **Salt them generously** in a large bowl, the one you will serve from. 3. **Add olive oil**, a good amount of your best extra virgin. 4. **Add aromatics:** a clove of garlic, lightly crushed or very finely sliced; torn basil; a pinch of chilli flakes if you like. 5. **Leave it to sit** at room temperature while the water boils and the pasta cooks, or longer. Stir it once or twice. You will see a pool of pink, oily juice forming. That is what you want. If you used a whole crushed garlic clove, fish it out before adding the pasta, unless you love raw garlic. ## The warm toss - **Cook the pasta** in well-salted water until just al dente. - **Drain it quickly**, keeping a cup of the cooking water. - **Tip the hot pasta straight into the bowl** of tomatoes and toss thoroughly. The heat wilts the basil and warms the tomatoes. - **Add a splash of pasta water** if it looks dry, and a little more oil. - **Taste** for salt and add fresh basil. Serve straight away, warm rather than hot. It is also good at room temperature, which makes it a fine dish for a long, lazy lunch outside. ## Which pasta? Long strands such as spaghetti or linguine catch the oily juices well. Short shapes with ridges or hollows, like penne, fusilli or orecchiette, scoop up pieces of tomato. Our page on [pasta shapes and sauces](https://zestasy.com/wiki/pasta-shapes-and-sauces/) has more pairings. ## Additions that work - **Mozzarella or burrata**, torn in at the end so it softens without melting completely. Or cubes of ricotta salata. - **Capers and olives**, for salt and sharpness. - **Rocket**, folded in for pepperiness. - **A spoonful of ricotta** on top of each bowl. - **Toasted breadcrumbs** for crunch. - **Lemon zest**, for a brighter version. Keep the additions few, so the tomatoes stay in charge. ## FAQ ### Should we peel the tomatoes? Not necessary. Peeling makes the sauce silkier, but the skins add texture and most of the colour. Our page on [peeling tomatoes](https://zestasy.com/wiki/peeling-tomatoes/) covers when it is worth it. ### Can we make the tomato mixture ahead? Yes, a few hours ahead at room temperature is fine and often better. Add the basil just before the pasta goes in, so it stays bright. ### Why is our raw sauce watery? Very juicy tomatoes release lots of liquid. That is part of the charm, but you can tip some off before adding the pasta, or toss it longer so the pasta absorbs it. ## Related - [How do you pick ripe tomatoes at the market?](https://zestasy.com/wiki/picking-ripe-tomatoes/) - [What do you cook when it's too hot to cook?](https://zestasy.com/food/cooking-when-its-too-hot/) - [What do you do with too many tomatoes at the end of summer?](https://zestasy.com/wiki/end-of-summer-tomatoes/) - [Which pasta shape goes with which sauce?](https://zestasy.com/wiki/pasta-shapes-and-sauces/) - [What makes a caprese salad worth eating?](https://zestasy.com/wiki/good-caprese/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)