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There is so much delicious to eat in the summer, but there is one small problem: it is often just too hot to cook. Luckily, we can look to one of our culinary idols to find out how to deal with a glut of produce in high season, even on those nights when it’s too much to stand over a hot skillet. She may have a reputation for being picky, but Martha Stewart is a queen of weeknight meals, one-pot recipes,
and no-cook solutions to problems we’ve been dealing with for years. Yes, sometimes her version of a quick meal is caviar, crème frache and blini, but sometimes she offers delicious recipes like hers tomato sauce without cookingwhich will no doubt be a summer staple once you know how easy it is to make.
In the fall, winter and early spring it makes sense to use canned or canned tomato sauce. The fresh tomatoes you can find in stores when they’re not really in season are never as sweet or juicy as you’d like, so canned and canned tomato sauce, which is made and packaged right after the tomatoes are picked, is a must. good guess.
Martha Stewart One Pot: 120+ easy meals from your skillet, slow cooker, stockpot and more
In summer, on the other hand, we want to use juicy, sweet, ripe tomatoes in everything, and that means leaving the canned and canned sauces in the pantry. Instead, recipes like Stewart’s no-cook tomato sauce are becoming standard for the course. Even better? Unlike a traditional homemade tomato sauce, this one doesn’t have to simmer long and slowly on your stovetop, keeping things cool inside.
The tomatoes are mixed with oil, vinegar, garlic, basil and salt, then marinated and macerated for an hour. The sweet juices are extracted and mixed with hot pasta water from a pan of spaghetti or other noodles, emulsifying into a sunny and sweet-tasting sauce that clings to every bite of pasta. Stewart adds oil-packed tuna
to her recipe, which is a delicious source of protein that also has the advantage of not needing to be cooked. That’s another summer dinner win.
Once you start making this recipe, it’s hard to go back while there are still seasonal tomatoes to use up. You can try changing things up a bit, using different types of heirloom tomato to change the color and flavor of your no-cook tomato sauce, or swapping tuna for grilled shrimp, or adding balsamic vinegar instead of red wine — basically the options. are as endless as they are delicious.
Before you go, check out our slideshow below:
Watch: A 5-ingredient grilled pizza that’s easier than takeout