Raw Tomato Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant raw tomato sauce is a celebration of simple, seasonal ingredients. By grating fresh, sun-ripened tomatoes directly into a bowl, you capture their natural sweetness and juices without the need for peeling or long simmering. The addition of punchy garlic and high-quality extra-virgin olive oil creates a bright, uncooked sauce that feels light yet deeply satisfying on a warm evening.
Perfect as a healthy vegan option, this versatile sauce is best enjoyed tossed through al dente pasta or spooned over toasted sourdough for a quick bruschetta. Because it relies on the quality of the produce, choose the most fragrant vine-ripened tomatoes you can find. It is an excellent way to enjoy a nutritious, homemade meal with minimal effort and no time spent over a hot hob.
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Ingredients for Raw Tomato Sauce
1 1/2–900g ripe tomatoes, halved
1–2 garlic cloves, finely grated
120ml passata di pomodoro, or strained tomatoes
4–6 tablespoons extra-virgin olive oil
1 pinch of crushed red pepper flakes
Salt and freshly ground black pepper
How to make Raw Tomato Sauce
Back to contentsGrate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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