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Raw tomato sauce recipe for fresh and vibrant flavours

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025

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This heart-healthy raw tomato sauce is a vibrant celebration of fresh ingredients, showcasing the natural sweetness of ripe tomatoes paired with the aromatic kick of garlic. With the addition of extra-virgin olive oil and a hint of crushed red pepper flakes, this easy-to-make sauce captures the essence of summer, making it a delightful topping for pasta or a dip for crusty bread.

Ideal for a quick weeknight dinner or a leisurely weekend lunch, this homemade sauce is not only light and nutritious but also packed with flavour. Serve it over wholegrain pasta for a wholesome meal, or use it as a fresh base for a seasonal salad, providing a delicious way to incorporate more vegetables into your diet.

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Ingredients for Raw tomato sauce

  • 680–900 g ripe tomatoes, halved

  • 1–2 garlic cloves, finely grated

  • 120–150 ml passata, or strained tomatoes

  • 60–90 ml extra-virgin olive oil

  • 1 pinch crushed red pepper flakes

  • salt and freshly ground black pepper

How to make Raw tomato sauce

  1. Grate the fleshy sides of the tomatoes using the large holes of a box grater into a large bowl. Discard the skins.

  2. Add the garlic, passata, oil, and crushed red pepper flakes to the bowl. Season to taste with salt and pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 30 Oct 2025 | Originally published

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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