Raw Tomato Sauce

Raw Tomato Sauce

2 Reviews
From: EatingWell Magazine August/September 2006

In this raw sauce, tomatoes marinate in their own juices along with some fresh herbs, garlic, extra-virgin olive oil and red-wine vinegar. Diced fresh mozzarella absorbs the delicious flavors of the whole melange. Toss with hot or room-temperature pasta.

Ingredients 4 servings

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  • 1 1/2 pounds plum tomatoes, chopped
  • 1/3 cup diced fresh part-skim mozzarella
  • 2 tablespoons chopped Kalamata olives
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. Combine tomatoes, mozzarella, olives, vinegar, oil and garlic. Add basil, marjoram, salt and pepper. Let stand to allow tomatoes to release their juices, about 10 minutes.

Nutrition information

  • Per serving: 141 calories; 10 g fat(1 g sat); 3 g fiber; 8 g carbohydrates; 6 g protein; 26 mcg folate; 2 mg cholesterol; 4 g sugars; 1601 IU vitamin A; 24 mg vitamin C; 144 mg calcium; 1 mg iron; 386 mg sodium; 412 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 2 fat

Reviews 2

May 19, 2013
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By: EatingWell User
this is wonderful...but crush garlic then remove before serving I have had this with the minced garlic and had garlic breath forever; but crush it keep it in to marinade then remove before adding pasta or eating, you have a wonderful garlic hint Pros: use as is if you really like raw garlic Cons: when crushed garlic is used you can remove it before eating
August 22, 2010
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By: MaritimeGal
I think the creative energy was a little low when the folks at EatingWell came up with the name of this dish. No wonder there are no comments. This dish is worthy of an Eat, Pray, Love experience. Can I suggest Fresh Taste of Tuscany or Fresh Mediterranean Pasta? This is truly wonderful. I wrote about it in my Eating the Rainbow blog. Check it out at: http://superfoodsyear.blogspot.com/2010/08/i-feel-as-though-im-in-italy.html