Recipe information
Yield
makes about 1 1/3 cups
Ingredients
2 tablespoons olive oil, plus more for brushing
2 large beefsteak tomatoes, halved crosswise
Coarse salt and freshly ground pepper
1/4 cup Roasted Garlic (recipe above)
Preparation
Step 1
Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.
Step 2
Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.
Step 3
Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
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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