Sardinian style raw tomato sauce for pasta

Adapted from Marcella Cucina. 9 steps

200g ripe tomatoes	dice very finely		Toss and leave to stand at room temperature for at least 30 minutes
800g fresh tomato puree
16 nicoise olives	cut into little slices
8 tablespoons olive oil
2 tablespoons capers	chop finely
1 clove garlic	crush
1/4 cup flat-leaf parsley	chop finely
75g parmesan		25g grated
		50g cut in slivers
4 tablespoons aged sheep cheese	crumble

You must puree the tomatoes yourself. I have a vegetable juicer which makes the job easy.

Since this sauce is not cooked, you should take care not to let the dish get too cold. Preheat the bowl in which pasta will be served. And just before tossing the sauce with pasta, heat the sauce gently for a minute or two in a double boiler.