We aren't done picking tomatoes yet. Particularly not after discovering this Lidia Bastianich recipe for a no-cook tomato sauce, which does something magical to both tomatoes and linguini. Without chopping, sautéing or simmering anything, we were so happy with this hearty pasta sauce. Post-farm, post-beach summertime perfection!
Toast almonds at 350 for 10-15 minutes. Let cool.
Finely grind nuts in food processor to create a coarse crumble (as opposed to an almond flour).
In a blender, puree the tomatoes, followed by the basil, garlic, ground almonds and salt.
Add olive oil slowly while the sauce emulsifies until desired thickness.
Ingredients
Directions
Toast almonds at 350 for 10-15 minutes. Let cool.
Finely grind nuts in food processor to create a coarse crumble (as opposed to an almond flour).
In a blender, puree the tomatoes, followed by the basil, garlic, ground almonds and salt.
Add olive oil slowly while the sauce emulsifies until desired thickness.