Quick-Cooked Tomatoes with Olive Oil
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 (Makes 3 cups)
Ingredients
Before You Begin
You can substitute one small minced onion for the garlic, if you like. This is a chunky sauce.
Instructions
- In a large saucepan, warm garlic in oil over low heat until golden. Add tomatoes and salt to taste; simmer to blend flavors, about 15 minutes. Remove garlic, if you like; toss sauce with pasta and drizzle with additional olive oil.
Time
25 minutesYield
Serves 4 (Makes 3 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For some simple tomato sauce recipes based on just three ingredients (tomatoes, olive oil or butter, and salt), we found the following techniques essential: First, we removed the excess seeds, which are bitter and have an unappealing texture, by pushing the core of seeds out with our fingers. Next, we crushed the tomatoes evenly, using a potato masher, our hands, or a fork. Tomato sauce recipes without meat were best when cooked relatively quickly, to retain the fresh, fruity flavor of the tomatoes.
Before You Begin
You can substitute one small minced onion for the garlic, if you like. This is a chunky sauce.
Instructions
- In a large saucepan, warm garlic in oil over low heat until golden. Add tomatoes and salt to taste; simmer to blend flavors, about 15 minutes. Remove garlic, if you like; toss sauce with pasta and drizzle with additional olive oil.
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