This is a sauce that is inspired in part by my desire not to turn on the stove on those hot summer days that are great for ripening tomatoes, but not for making dinner in a hot kitchen. It works great as a sauce for noodles made out of thinly sliced zucchini, as a grilled pizza topping, or as the beginnings of a tomato vinaigrette.
By / Photography By Jennifer Bakos | June 28, 2016

Ingredients

  • 2 pounds ripe tomatoes, halved
  • 2 garlic cloves, peeled
  • ½ cup tomato puree
  • 4-6 tablespoons good olive oil
  • Salt and pepper

Preparation

Squeeze the seeds and their gel out of the tomatoes into a small bowl. Grate the cut sides of the tomatoes on the large holes of a boxed grater into a large bowl, discarding the skin. Repeat until there are 2 cups of loose tomato pulp. Place the seeds and their gel into a fine mesh strainer over the bowl. Use a rubber spatula to push the gel through the sieve, discard the seeds. Grate the garlic on the small holes of the grate. Stir garlic, tomato puree and oil into the tomatoes. Season with salt and pepper. Let sit 10 minutes before using.

The sauce keeps in the fridge for two days or in the freezer for two months.

Ingredients

  • 2 pounds ripe tomatoes, halved
  • 2 garlic cloves, peeled
  • ½ cup tomato puree
  • 4-6 tablespoons good olive oil
  • Salt and pepper
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