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No-Cook Tomato Garlic Sauce (With Pasta)

This No-Cook Tomato Garlic Sauce is simply out of this world. It’s bright, light, summery, and scrumptious. We’ll show you how to make this stunning no-cook sauce.

tomato sauce no cooke 4

Tomatoes are in the house!

We’ve got all kinds of tempting tomatoes ripe and ready for the picking: red, orange, big, and small. There’s just nothing that parallels home-grown tomatoes that taste like candy.

Unless said tomatoes have a party with garlic, basil, and parmesan.

Warning: This is a highly addictive, luscious yet light, crazy good pasta sauce that you’ll ever not cook…


That was not a typo in the heading. I really wrote no-cook.

Meet the dreamiest pasta sauce that’s never seen a pot or a pan.

→ Low effort, high reward.

Tomato sauce no cook 1

If you’ve got a little garden of tomatoes and basil, then you’ve found your happy place.

If you need to run to the store for your goods, go for it. You won’t regret it.

Simply toss all that freshness together, give it a sprinkle of seasoning, and let it rest a bit for flavors and juices to develop.

tomato sauce no cook 2

I expected this sauce to turn out fairly good, but we were all surprised by how flavorful and fresh it turned out.

The boys gobbled up their plates of this no-cook tomato garlic sauce, tossed with tender pasta.

Any pasta will do. I ran out of angel hair, so bowtie it was.

tomato sauce no cook 3

Here’s to next batch of ripe tomatoes, so we can have tons more of this beautiful sauce.

{P.S. Leftovers of this dish are seriously fantastic.}

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Fresh Tomato Pasta

No-Cook Tomato Garlic Sauce (With Pasta)

5 from 2 ratings
This No-Cook Tomato Garlic Sauce is simply out of this world. It's bright, light, summery, and scrumptious. We'll show you how to make this stunning no-cook sauce.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings
Author: Amy Dong


  • 4 ½ cups fresh tomatoes, chopped (any varieties)
  • 4 garlic cloves, minced
  • 2 TB extra virgin olive oil
  • 1 ¼ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ½ cup freshly chopped basil
  • 1 cup freshly shredded parmesan cheese
  • 1 lb pasta of your choice


  • In a serving bowl, toss together the tomatoes, garlic, olive oil, salt, and pepper to combine well. Let sit for flavors to meld and juices to develop, 30-40 minutes at room temp.
  • minutes before serving, cook pasta to desired tenderness, according to package instructions. Drain, but do not rinse.
  • Add basil to the tomato mixture and toss well. Toss fresh tomato sauce with hot pasta. Sprinkle with the parmesan cheese and lightly toss. Serve warm.


If you have leftovers, cover tightly and chill. It's delicious the next day, as a cold pasta dish!

Nutrition (per serving)

Calories: 423kcal | Carbohydrates: 65g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 765mg | Potassium: 620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1714IU | Vitamin C: 25mg | Calcium: 239mg | Iron: 2mg
Course: Dinner, Main
Cuisine: American Italian
Method: No cook

Source: Chew Out Loud

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5 from 2 votes (1 rating without comment)

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Recipe Rating


    • Kelly
    • 5 stars

    I’ve made this several times now, and each time turns out just as yummy! I’ve also made this with some seasoned grilled chicken and some sun dried tomatoes and it is DELICIOUS, both fresh/warm and cold/leftovers!

      • chewoutloud

      That’s fantastic, Kelly! Awesome job! Thanks so much for coming over and letting us know you like it 🙂

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