Blistered tomato sauce
A quick tomato sauce always come in handy. Use this recipe to top pizza, pasta, or bruschetta.
Blistering tomatoes gives them a rich, almost slow-roasted taste.
The Runaway Spoon
Quick, simple and delicious. What more could you want in a summer meal?
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Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.
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The trick here is that blistering the tomatoes gives them a rich, almost slow-roasted taste. I love this with the Italianate taste of oregano, but basil or thyme work wonderfully well too. I generally serve this over pasta, but it makes a great topping for bruschetta or a pizza.
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Blistered tomato sauce
Serves 2
1 pound 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.
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