Instructions: Use this uncooked tomato sauce as a vinaigrette or as a sauce for grilled fish, poultry or vegetables. Because the water is not cooked out of the tomatoes, the sauce is too wet for pizza, but it can be added to pasta or made into a cold tomato soup.

This recipe is perfect for tomatoes that are a little too ripe for salads.

3 large ripe tomatoes, cut into quarters (about 1 pound)

1/4 cup minced red onion
2 tablespoons chopped fresh flat-leaf (Italian) parsley 1 tablespoon chopped fresh basil
1 teaspoon fennel seeds, toasted and cracked (see note)

1 tablespoon extra-virgin olive oil
2 tablespoons white-wine vinegar
Salt and freshly ground black pepper to taste

Place a box grater over a bowl and grate the tomatoes on the large holes, catching the juice and tomato pieces in the bowl. If the seed and skin content are heavy, strain the tomatoes through a sieve.

Stir in the onion, parsley, basil, fennel seeds, olive oil, vinegar, salt and pepper. Let stand for a few minutes to let the flavors blend.

Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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