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Recipe Category: Sauce
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Ingredients
Makes about 1 1/2 cups
- 1 tablespoon olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 5 ripe tomatoes, cored and quartered Salt and freshly ground black pepper
Method
- In a large skillet, heat the oil over medium heat
- Add the shallot and garlic
- Cover and cook until softened, stirring occasionally, about 3 minutes
- Stir in the tomatoes and season with salt and pepper to taste
- Cook until the tomatoes soften, about10 minutes, then transfer to a blender or food processor and puree
- Strain the mixture through a fine-mesh sieve into a large saucepan
- Discard the solids
- Heat over low heat until hot
- Serve immediately
- If not using right away, cool the sauce to room temperature, then transfer to a container, cover and refrigerate until needed
- Properly stored, the sauce will keep for 2 to 3 days
- Reheat the sauce in a saucepan over low heat until hot
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