Fresh Tomato Sauce for Stuffed Swiss Chard
Make this sauce to spoon over our Stuffed Swiss Chard.
- Yield: Makes about 2 1/2 cups
Source: Martha Stewart Living, March 2006
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 2 pounds ripe tomatoes, coarsely chopped
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
Heat oil in a medium, straight-sided skillet over medium heat. Add garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 10 minutes.
Remove from heat, and let stand 10 minutes. Pass through the medium disk of a food mill.