No-Cook Tomato Sauce From Fine Cooking

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.

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Nutrient	Quantity
Total fats	1.8471 g
Protein	11.124 g
Carbohydrates	47.5599 g
Energy	214.2679 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0287 g
Water	845.3946 g
Aspartic acid	1.5277 g
Calcium, Ca	125.5494 mg
Lutein + zeaxanthin	3.0585 g
Fiber, total dietary	10.1833 g
Carotene, beta	3140.7854 g
Niacin	4.5621 mg
Vitamin A, RAE	290.4547 g
Arginine	0.2827 g
Riboflavin	0.367 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	4.0404 g
Sodium, Na	118.5252 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0095 g
Total lipid (fat)	1.8471 g
Manganese, Mn	1.0273 mg
Fructose	0.0013 g
Proline	0.2196 g
Fatty acids, total saturated 16:0	0.1869 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	78.7326 mg
Sugars, total	36.3191 g
Serine	0.298 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0654 g
Vitamin B-6	0.7711 mg
Selenium, Se	4.0545 g
Ash	4.6037 g
Fatty acids, total saturated 18:1 undifferentiated	0.2671 g
Pantothenic acid	4.5606 mg
Phenylalanine	0.2889 g
Copper, Cu	0.8325 mg
Betaine	0.0512 mg
Thiamin	0.5505 mg
Methionine	0.0934 g
Iron, Fe	4.73 mg
Carbohydrate, by difference	47.5599 g
Phosphorus, P	259.2045 mg
Folate, total	81.8284 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	0.3156 g
Valine	0.2924 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.718 g
Glycine	0.2803 g
Carotene, alpha	707.6739 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.6743 mg
Isoleucine	0.2713 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.7475 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.4136 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	5827.5302 IU
Folate, DFE	81.8284 g
Tryptophan	0.0837 g
Vitamin C, total ascorbic acid	213.1551 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1956 g
Vitamin K (phylloquinone)	92.6147 g
Fatty acids, total saturated	0.2645 g
Histidine	0.1674 g
Fatty acids, total monounsaturated	0.2767 g
Threonine	0.278 g
Folate, food	81.8284 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.4555 mg
Magnesium, Mg	92.4018 mg
Lysine	0.4082 g
Potassium, K	1869.5288 mg
Cystine	0.1477 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Extra virgin olive oil	0.5 cup	0	0	0
Tomato	2 lbs	208.6527	46.2665	1.8144
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
kosher salt	1 teaspoon	0	0	0
red pepper flake	1 pinch	0	0	0
flat leaf parsley	0.33 cup	0	0	0
thyme leave	1 tablespoon	0	0	0