Tuesday, March 15, 2011

Fresh Plum Tomato Sauce

10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
4 ounces extra virgin olive oil, plus additional extra virgin olive oil, optional
3 cloves garlic, finely chopped
pinch crushed red pepper
1/2 medium onion, finely chopped
kosher salt
freshly chopped parsley leaves

Preparing the sauce:
Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.

Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.

Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.

Makes 3 cups


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