When fresh tomatoes are at their peak, the move isn’t to cook them down—it’s to leave them alone. This no-cook tomato sauce lets ripe summer tomatoes do the most, yielding a bright, juicy sauce with little more than salt, time, and a few smart additions. The seeds and surrounding juices inside uncooked tomatoes can be slightly bitter and astringent, so squeeze them out before chopping the flesh (this also prevents the sauce from getting too watery). After chopping, let the tomatoes sit with the garlic and vinegar for at least 30 minutes, until everything softens. Then toss with hot pasta, butter, oil, and Parmesan to form a glossy emulsified sauce you’ll want to eat all summer long. Tips for making fresh tomato sauce What kind of tomatoes are best for no-cook sauce? Use ripe, meaty varieties like heirloom, plum, or Roma tomatoes. Slightly overripe ones are ideal (they should feel full-to-bursting, like a water balloon); they’re sweeter and juicier and make a better fresh tomato sauce.…