Raw Tomato Sauce

Don’t mistake this sauce for Mexican salsa. Uncooked tomato sauces have been around many cultures forever. Although you can make this sauce anytime of the year, it’s best with summertime vine-ripened “real” tomatoes. Don’t let the anchovy throw you off. The flavor is subtle and, if you prefer, you can leave them out.

Raw Tomato Sauce

Servings: 3 Cups


  • 2 cups ripe tomatoes; cored seeded and diced (cut them in half and squeeze out the seeds
  • before chopping)
  • 1 cup zucchini peeled, seeded and diced into 1/4-inch cubes
  • 2 anchovy fillets minced
  • 3 tablespoons black olives chopped
  • 1 tablespoon capers drained
  • 1/3 cup fresh mixed herbs chopped
  • 2 green onions chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


  • Combine all ingredients in a non-reactive bowl and set aside at room temperature for 1 hour, stirring occasionally.

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