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Fast, Fresh Tomato Sauce
Preparation info
- Makes
3 to 4 cups
- Difficulty
Easy
- Ready in
20 min
Appears in
By Mark Bittman
Published 2005
I love this over pasta, but it’s also good used as you would salsa, hot or cold: over grilled or poached fish, meat, or poultry, or even as a dip. Be sure, one day, to try the Spanish version.
Ingredients
3 tablespoons 4 - About
1 pound
Method
- Put the olive oil in a 10- or 12-inch skillet over medium-high heat. Add the garlic and, when the slices have colored slightly, after about 2 minutes, the tomatoes, along with some salt and pepper.
- Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or cover and refrigerate for up to several
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