There’s something beautifully lazy about this dish. The kind of recipe you throw together barefoot, still in your garden sandals, sun pouring in the window, maybe a half-finished lemonade sweating beside the sink. It’s not fussy. It doesn’t ask for heat, timers, or precision. Just a bowl, a grater, and the juiciest tomatoes you can find.
I first made this one summer in my tiny flat with no air conditioning and barely enough kitchen space for two people to stand. It was too hot to cook anything serious — so I sat at the table, grated tomatoes straight into a bowl, and ate dinner with my legs propped up on a stack of cookbooks. Bliss.
This is the kind of pasta you make when tomatoes are bursting with flavour — when they don’t need coaxing or caramelising. They just need to be left alone to shine. Honestly, this is summer in a bowl.
Why You’ll Love It
- No stove needed — your kitchen stays blissfully cool
- Super fast to prep, just 10 minutes plus a bit of resting time
- Bursting with fresh, raw tomato flavour
- Great way to use up a garden glut or farmers’ market haul
- Perfect for pasta, bruschetta, or even pizza base
- Customisable — toss in olives, capers, herbs, whatever you fancy
Ingredients
- 1½ to 2 pounds fresh ripe tomatoes (Roma, on-the-vine, or slicer work great)
- 2 to 3 garlic cloves, peeled
- 1 cup fresh chopped parsley
- 2 teaspoons dried oregano
- Kosher salt and black pepper, to taste
- 2 tablespoons extra virgin olive oil (good quality makes a difference)
- Pasta of your choice (penne, fusilli, spaghetti — up to you)
How to Make It
Grate the tomatoes:
Grab a box grater and a large bowl. Make a little cross-cut at the top of each tomato to help the skin come off while grating. Grate the cut side against the coarse side of the grater until you’re left with the peel in your hand (discard that bit). The pulp and juice should fall beautifully into the bowl.
Add the garlic:
Using the fine side of the grater, grate the garlic directly into the tomato mixture. Don’t overdo it — raw garlic packs a punch.
Bring in the herbs:
Add in the parsley and dried oregano. Give it a gentle stir. Add salt, a good crank of black pepper, and drizzle in your olive oil. It’ll smell incredible at this point.
Let it rest:
Cover the bowl loosely and let the sauce sit out for 30 minutes. This gives the flavours a chance to mingle. I’ve even popped it on a sunny windowsill — not necessary, but kind of romantic.
Cook the pasta:
While the sauce is resting, cook your pasta in salty water until al dente. Reserve a splash of the starchy pasta water — always a good trick for marrying sauce and noodles.
Toss it all together:
Drain the pasta, add it straight to the bowl with the sauce, and toss gently. If it feels a bit tight, add a spoon or two of pasta water to loosen things up.
Finish with extras:
Optional but brilliant — scatter with grated Parmesan, basil, or some toasted breadcrumbs if you’re feeling fancy. That crunch hits just right.
Common Mistakes and How to Dodge Them
Why is my sauce so acidic?
Your tomatoes might not be fully ripe. Add a pinch of sugar or try letting the sauce rest a bit longer.
Isn’t raw garlic too strong?
It can be. Use less if you’re sensitive to it, or mash it into a paste first to mellow the bite.
Why does it taste bland?
Don’t skimp on the salt — tomatoes need it to sing. Also, use good olive oil. Really makes a difference here.
Can I skip the resting step?
You can, but it won’t be as flavourful. Give it the 30 minutes — it’s worth the wait.
Storage and Reheating
Pop leftovers in a sealed jar or container and keep in the fridge for 3–4 days.
Add a slick of olive oil on top to help preserve it.
This sauce actually freezes well! Pour it into freezer-safe bags or containers and freeze for up to 2 months.
No reheating needed — just stir it into hot pasta.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. In fact, it gets better after sitting for a few hours or even overnight in the fridge.
What tomatoes are best?
Go for ripe and flavourful — Roma, heirloom, or on-the-vine. If it smells good, it’ll taste good.
Can I use a food processor instead of grating?
You can blitz it, but the texture will be different — more purée than sauce. Still tasty, though!
Is it safe to leave out for 30 minutes?
Totally. Just keep it out of direct sun unless you’re being poetic like me.
Nutrition Facts (Per Serving)
- Calories: 106.8
- Fat: 9.3g
- Carbs: 5.8g
- Protein: 1.4g
- Sodium: 108.7mg
- Sugar: 3.1g
Jamie Oliver No Cook Pasta Sauce
Description
A gorgeously fresh, sun-soaked tomato sauce that needs no cooking — just ripe tomatoes, a grater, and 10 minutes of summer kitchen magic.
Ingredients
Instructions
- Grate tomatoes into a bowl using a box grater.
- Grate garlic into the same bowl.
- Add parsley, oregano, salt, pepper, and olive oil.
- Stir well and let rest for 30 minutes.
- Cook pasta, reserve a bit of water.
- Toss pasta with sauce and a splash of water if needed.
- Serve with toppings of choice.
Notes
- Use ripe tomatoes for the best flavour.
- Letting the sauce sit improves taste.
- Don’t skip the salt — it unlocks the tomato magic.
- Keeps in the fridge up to 4 days; freezes beautifully.