Sardinian style raw tomato sauce for pasta

Tags: tomato, main dish, pasta, Italian
. 9 steps
200g ripe tomatoes dice very finely Toss and leave to stand at room temperature for at least 30 minutes
800g fresh tomato puree
16 nicoise olives cut into little slices
8 tablespoons olive oil
2 tablespoons capers chop finely
1 clove garlic crush
1/4 cup flat-leaf parsley chop finely
75g parmesan 25g grated
50g cut in slivers
4 tablespoons aged sheep cheese crumble
You must puree the tomatoes yourself. I have a vegetable juicer which makes the job easy.
Since this sauce is not cooked, you should take care not to let the dish get too cold. Preheat the bowl in which pasta will be served. And just before tossing the sauce with pasta, heat the sauce gently for a minute or two in a double boiler.