DifficultyBeginner

Late summer and early fall is tomato season & many are looking for ways to make use of all the juicy tomatoes. Living in the PNW tomatoes can be very tricky to grow. Like me, maybe you're just looking for easy ways to incorporate fresh tomatoes from your local farmers market or tomato growing neighbours and friends. I have made this with locally grown Roma tomatoes as well as Heirloom varieties and this dish turned out equally wonderful. In fact, my husband almost ate the whole lot all to himself. This is very easy to adapt, to make vegan/vegetarian just leave out the tuna. Be sure to use the best quality tomatoes and ingredients in this, from olive oil to wine vinegar. I used my homemade chive blossom vinegar in this (recipe also on my blog) but red wine or champagne vinegar would taste equally lovely. Make sure you allow the ingredients and all the flavours to meld together. I allow about 2-3 hours for that to happen but even a half day would be fine. Just set them aside in a covered bowl while you get other things done. You can make this with any kind of pasta, even spiralized vegetable noodles.

Yields4 Servings
Prep Time15 minsTotal Time15 mins

 8-10 tomatoes (I used Roma) chopped
 3 tbsp extra virgin olive oil
 3 tbsp red wine vinegar
 4 cloves garlic, grated/minced very fine (I used a microplane grater)
 2 tbsp chopped fresh thyme or 1 large handful basil leaves, thinly sliced
 1 generous pinch coarse sea salt
 1 tsp red chilli flakes
 extra olive oil to drizzle finished pasta
 1 340 gram (3/4 lb) grain or gluten free pasta or spiralized vegetable noodles
 1 large handful of grated pecorino romano cheese or vegan cheese *optional
 1 can (142 grams/5 oz) wild caught tuna
 extra sea salt to taste

1

Place the tomatoes, oil, vinegar, salt and chili flakes in a medium bowl. Stir. Set aside on the counter for several hours. Boil water for your noodles/pasta. Once pasta is cooked add it to your bowl of ingredients, along with cheese and tuna.

2

Stir well and drizzle with extra olive oil and sea salt. Enjoy!

Ingredients

 8-10 tomatoes (I used Roma) chopped
 3 tbsp extra virgin olive oil
 3 tbsp red wine vinegar
 4 cloves garlic, grated/minced very fine (I used a microplane grater)
 2 tbsp chopped fresh thyme or 1 large handful basil leaves, thinly sliced
 1 generous pinch coarse sea salt
 1 tsp red chilli flakes
 extra olive oil to drizzle finished pasta
 1 340 gram (3/4 lb) grain or gluten free pasta or spiralized vegetable noodles
 1 large handful of grated pecorino romano cheese or vegan cheese *optional
 1 can (142 grams/5 oz) wild caught tuna
 extra sea salt to taste

Directions

1

Place the tomatoes, oil, vinegar, salt and chili flakes in a medium bowl. Stir. Set aside on the counter for several hours. Boil water for your noodles/pasta. Once pasta is cooked add it to your bowl of ingredients, along with cheese and tuna.

2

Stir well and drizzle with extra olive oil and sea salt. Enjoy!

No Cook Tomato Sauce