Tomato Yogurt Sauce

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Appears in Cook's Illustrated July/August 1993

Uncooked tomato sauces marry the aromatic flavors of ripe tomatoes with just a hint of other ingredients.

SERVES3 (Makes about 2 cups)

TIME10 minutes

WHY THIS RECIPE WORKS

For the best raw tomato and salsa recipes we discovered that peeling tomatoes for raw sauces is optional and that seeding causes them to lose much of their juice. For uncooked sauce recipes—especially for pasta—we wanted as much juice as po...

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