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Gorgonzola and Ricotta Homemade Ravioli, topped with Fresh Tomato Summer Pasta Sauce | Recipe from WhatAGirlEats.com
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5 from 2 votes

Fresh Tomato Summer Pasta Sauce

Fresh un-cooked tomato sauce with fresh basil, cheese and pine nuts.
Course: Sauce
Cuisine: Mediterranean
Author: Cynthia


  • Fresh tomatoes I used 3 large, garden tomatoes, plus a handful of cherry and pear tomatoes.
  • Freshly grated Parmesan or Pecorino Romano cheese about 1/2 cup
  • 2-3 cloves of garlic minced
  • Fresh basil cut chiffonade, about 1/3 cup
  • 1/4 cup pine nuts toasted
  • 1/4 cup Olive oil
  • 2 Tablespoons Balsamic vinegar
  • Salt and pepper to taste


  • Chop tomatoes. Add basil, cheese, garlic, pine nuts, olive oil and balsamic vinegar.
  • Stir. Add salt and pepper to taste.
  • Serve on top of pasta or on bruschetta.