No-Cook Tomato Sauce from Fine Cooking

This is a summer favorite at my house, especially on those beastly humid southern Missouri days. Easy and delicious.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  lbs  ripe tomatoes, cored and cut into 1/2-inch dice (3 large or 4 medium)
• 1⁄2 cup extra virgin olive oil
• 1⁄3 cup  rough chopped fresh flat leaf parsley or 1⁄3 cup fresh basil
• 1  tablespoon  coarsely chopped fresh thyme leave
• 1  teaspoon  minced garlic
• 1  teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  pinch crushed red pepper flakes

Directions

1. COmbine all imgredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let sauce stand at room temperature for at least 30 minutes and up to 3 hours.
2. Toss the sauce with just cooked pasta. Adjust the seasonings to taste with salt and pepper and serve immediately.