Irresistible No-Cook Fresh Tomato Sauce

Israel grows the most lush, fresh, and flavorful tomatoes. Pair your own local tomatoes with the best extra virgin olive oil you can find. The results tempt everyone.

We love homemade tomato sauce. Yet traditional versions demand hours on the stove. You blanch, peel, and simmer forever.

Here comes the game-changer. Justin Chapple from Food & Wine shares a brilliant hack. He creates fresh, vibrant sauce without cooking. No peeling. No mess or fuss.

You grab ripe tomatoes. You grate them gently on a box grater. Pulp falls into the bowl. Skins stay behind. You stir in premium olive oil, salt, and pepper. Sauce finishes in minutes.

Watch Justin’s short Mad Genius video below. See the magic yourself

At Galilee Green, we adore this method. It spotlights extraordinary olive oil. Ordinary supermarket oils fade here. Our extra virgin olive oil comes from ancient groves in Israel’s Galilee. Cold-pressed olives deliver bold, fruity flavor with peppery finish. Every bite sings Mediterranean sunshine.

Ingredients (Serves 4)

• 2 pounds ripe tomatoes (Israeli varieties shine brightest)
• 1/4 cup Galilee Green extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Optional: fresh basil, minced garlic, or red pepper flakes

Directions

1. Wash tomatoes well.
2. Cut each tomato in half across the middle.
3. Hold cut side against large holes of box grater over a wide bowl.
4. Grate firmly. Pulp collects below. Skins remain in hand.
5. Discard skins. Repeat until all tomatoes grate.
6. Drizzle in Galilee Green olive oil.
7. Season generously with salt and pepper.
8. Stir gently. Taste and adjust.
9. Rest sauce 15-20 minutes at room temperature. Flavors deepen.
10. Boil pasta of choice.
11. Drain pasta. Toss immediately with fresh sauce.
12. Garnish with basil. Serve hot.