Plum Tomato Sauce

  • About 2 lbs. fresh plum tomatoes
  • 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 (you can use your shallots as well)
  • Kosher salt
  • Freshly chopped parsley leaves

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. Sauté until garlic turns slightly golden. Add chopped onion and sauté 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.

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