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This is one of my favorite things to make at the end of the summer when there are still tons of tomatoes, but you’re tired of salads. It’s super easy because it requires no cooking, but is still creamy and cheesy, and you can use it in a lot of different ways.
There are just four ingredients in this sauce — tomatoes, basil, cheese, and sour cream — and you just blend them up in a food processor. From there, you can use anywhere you would use a cheese sauce. I’ve made mac and cheese, put it on baked potatoes, and used it as a dip.
I typically use yellow cherry tomatoes for the color, but I’ve used red in a pinch. As for cheese, cheddar is a great start, but Swiss, gruyere, and Parmesan work nicely. For a creamier version, just add a bit more sour cream, and blend until you’ve reached your desired texture. It’s the perfect way to use up tomatoes when you’re tired of the same old thing.
Tomato Basil Cheese Sauce
This easy, no cook cheese sauce comes together in minutes and tastes like summer. Perfect for dips, pasta, and more!