Preparation info

    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • 2 pounds fresh plum tomatoes, peeled and seeded
  • 4 cups extra virgin olive oil
  • 2


  1. Cook tomatoes over low heat (just under a simmer) in olive oil with garlic and thyme until there is no texture, about 1 1/2 hours.
  2. Cool in oil.
  3. Strain and chop tomatoes fine.
  4. Heat to serve.