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30 fresh tomato recipes

Tomatoes are humble enough to blend into the background of sauces and salads, but robust enough to star as the main ingredient in a dish.

29. Blistered tomato sauce

The Runaway Spoon
Blistering tomatoes gives them a rich, almost slow-roasted taste.

 By Perre Coleman Magness, The Runaway Spoon

Serves 2

1 lb. cherry tomatoes
1 clove garlic, finely minced
2 tablespoons extra virgin olive oil
1 tablespoons chopped fresh oregano
1 teaspoon granulated sugar
salt and pepper to taste

1. Heat a large skillet over high heat until it is blisteringly hot. Flick a drop of water on it and it should dance and bounce around. Tumble the tomatoes into the pan, reduce the heat to medium and cover the skillet. Cook the tomatoes for 4 to 5 minutes, shaking the covered pan several times.

2. Remove the lid from the skillet and pour in the olive oil. The tomatoes will be slightly blackened and charred. Sprinkle over the garlic, oregano and sugar and stir. Simmer the sauce for 5 minutes or so, crushing the tomatoes with a spatula or the back of the spoon until you have a nice, chunky sauce. Season with salt and freshly ground pepper to taste.

Read the full post on Stir It Up!

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Mark Sappenfield
Editor

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