This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient--especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes. Source: EatingWell Magazine, Summer 2003

Ken Haedrich


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.

  • Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.


Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.

Nutrition Facts

393 calories; 18.2 g total fat; 4.8 g saturated fat; 17 mg cholesterol; 464 mg sodium. 370 mg potassium; 49.4 g carbohydrates; 5.9 g fiber; 6 g sugar; 12.3 g protein; 1091 IU vitamin a iu; 26 mg vitamin c; 35 mcg folate; 140 mg calcium; 2 mg iron; 64 mg magnesium;

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Rating: 5 stars
Easy and delicious This is the best uncooked tomato sauce recipe I have found. Super easy. I didn't use the feta since I didn't have any but it was wonderful without. The kalamata olives really add to the flavor. Read More