This recipe for an easy, no-cook tomato sauce comes with tasty five variations.

Easy No-Cook Tomato Sauce

1 pound (3 to 4 medium) fresh California tomatoes, coarsely chopped
1 tablespoon olive oil
3/4 teaspoon each salt and granulated sugar
1/2 teaspoon ground pepper
1 1/2 to 2 teaspoons balsamic vinegar

1. In a food processor or blender, combine and process all ingredients to make a rough-textured sauce. Adjust flavors to taste.

Makes about 1 1/2 cups.

Monday to Friday Variations: To 1 1/2 cups sauce, add:

• Monday:1/4 cup chopped fresh basil.
• Tuesday:1/4 cup chopped Greek or Italian olives plus 1 1/2 teaspoons finely grated orange peel.
• Wednesday:1/2 cup crumbled feta cheese plus 3/4 teaspoon finely chopped fresh or dried rosemary.
• Thursday: 3 tablespoons toasted pine nuts plus 4 to 6 thin slices prosciutto, cut into bits.
• Friday: 3 tablespoons capers plus 2 tablespoons chopped parsley.

Recipe provided courtesy of the California Tomato Commission.