Fresh No-Cook Tomato Sauce

This recipe is from my fabulous sister-in-law's father, Tom.  He was kind enough to share his recipe with me and it's one of my favorite summer meals.  I should note that he recommended that this recipe not be served with any cheese topping, as he feels it detracts from the beautiful simplicity and flavors of the core ingredients.  That being said, I bastardized it with my American taste buds and serve it topped with fresh mozzarella.  Shhhhhh...  If you want to keep it legit, Tom recommends not doing any cheese, and instead serve it with a side of melon and crusty bread. 

Fresh No-Cook Tomato Sauce

Ingredients

5 - 6 Large (Peak Season) Ripe Heirloom Tomatoes - Home Grown or from a Farmer's Market

Table Salt/Fine Salt

3 - 4 Garlic Cloves, finely minced

1 cup Fresh Basil, shredded into ribbons

1/2 cup Extra Virgin Olive Oil (use a good brand)

Flaky Salt, to taste

Fresh Mozzarella, diced (optional)

Pasta 

Directions

1.  Dice and seed the tomatoes. Place the tomatoes in a colander in the sink or over a plate.  Salt and let sit and drain for about half an hour.  

2.  In a medium bowl, combine the drained tomatoes, minced garlic, basil, and olive oil.  Season with salt, then stir and cover.

3. Let sit on the counter all day (5+ hours).  When ready to eat, stir and serve on top of warm pasta topped with the fresh mozzarella.