A rich, garlic-heavy sauce that goes especially well with pasta, eggplant, and strong cheese. Tomato-garlic sauce
Yield 2 cups
Time 30 minutes
  • Large saucepan or Dutch oven
  • Wooden spoon
  • Knife
  • 2 T olive oil
  • 6-10 cloves garlic, minced
  • 5 large ripe tomatoes, chopped*
  • ½-1 t salt
Directions Heat the oil over medium heat, add garlic, and sauté until it begins to brown, about 3-5 minutes.

Add tomatoes and salt.

Bring to a boil, lower heat, cover, and simmer, stirring occasionnally, for 20-30 minutes, until most of the tomato juice has boiled away.

Notes *Optional: Peel and seed tomatoes – why and how

Adapted from Anna Thomas’ The New Vegetarian Epicure, in which it is called Tomato and Garlic Fondue.

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  Tomato-garlic sauce

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