This sauce is a nice departure from the standard, hearty, slow-cooked version. The freshness of the ingredients and the piquant spice of the garlic create a nice balance of intense flavors. This recipe is a great way to use up tomatoes that have been lingering in the garden or on the counter for a hair too long. The marinating with all the herbs and oils ‘cooks’ the tomatoes down a little, giving the sauce body and fullness.
This Uncooked Tomato Sauce would also make a great bruschetta topping, dip for flat bread/pita or as the base for a Tuscan soup.

Salsa Verde is one of the most versatile sauces to have in your culinary repertoire. Besides pairing with beef, it is excellent with fish and chicken as well as vegetables, especially roasted carrots or potatoes. It should keep for a few days in the refrigerator if covered well with plastic wrap, so feel free to make the full amount below.

“Traditional pesto is very high fat, unlike this low-fat version. This pesto has a wide variety of uses. Try it tossed with penne pasta, strips of grilled chicken, chopped fresh basil, and golden raisins, topped with chopped tomatoes and a touch of Parmesan and black pepper. It’s also excellent on hot or cold sandwiches.”