Raw Tomato Sauce

August/September 2006

Your rating: None Average: 3.9 (31 votes)

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.

"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...
Raw Tomato Sauce

Makes: 4 servings

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Total Time:


  • 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


  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.


Per serving: 141 calories; 10 g fat (1 g sat, 7 g mono); 2 mg cholesterol; 8 g carbohydrates; 6 g protein; 3 g fiber; 386 mg sodium; 412 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (30% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 fat

Nutrition Note: What you get: Vitamins A & C, potassium, fiber.

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