Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
2 pounds ripe tomatoes, coarsely chopped
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Heat oil in a medium, straight-sided skillet over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.
Step 2
Remove from heat, and let stand 10 minutes. Pass through the medium disk of a food mill. The sauce can be refrigerated in an airtight container up to 3 days. Reheat before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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