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Alla Checca Sauce

45 Minutes
6 People
Close-up of pan filled with alla checca sauce.


8 med ripe Roma tomatoes
1/2 tsp sea salt
2 tsp minced garlic
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley
2 Tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper


  1. Bring a large pot of water to a boil. Cut a shallow X in the tops of the tomatoes with a sharp knife. Drop the tomatoes into the boiling water for 2 minutes, then transfer to a bowl of ice water. Core and peel tomatoes.

  2. Chop the peeled tomatoes. You should have about 4 cups.

  3. Sprinkle the diced tomatoes with 1/2 teaspoon salt and mix well. Place salted tomatoes in a colander and allow to dry.

  4. Combine the minced garlic, chopped basil, parsley, olive oil, black pepper and red pepper in a medium sauce pan. Add the drained tomatoes and heat until warm. Serve over pasta.


Calories 50
Protein 1g
Sodium 212mg
Carbohydrates 7g
Fat 3g
Fiber 1g
Cholesterol 0mg
Servings 6 (1/2 cup ea.)