There is nothing better than a sweet, juicy, sun-ripened tomato. Make the most of the season’s bounty with this fresh no-cook tomato sauce.

Fresh Tomato Sauce Balsamic vinegar, basil, and summer tomatoes—yes, please! The secret ingredient here is a touch of molasses, which adds caramelized flavor to this no-cook sauce.

Top a pizza or bread for Italian bruschetta, or toss with penne. Seeding half the tomatoes keeps the sauce from becoming watery.

Ingredients

• 1 pound ripe tomatoes, divided (such as Campari)
• 3 tablespoons chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon molasses
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced

Procedure

1. Remove and discard seeds from half of tomatoes; chop seeded tomatoes.
2. Place seeded tomatoes in a bowl.
3. Chop remaining tomatoes; add to bowl.
4. Stir in remaining ingredients.
5. Let stand at room temperature 1 hour.
6. Refrigerate 1 to 2 days.