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


  1. 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.

  2. Remove from heat, and let stand 10 minutes. Pass through the medium disk of a food mill.

Cook's Notes

Sauce can be refrigerated in an airtight container up to 3 days. Reheat before serving.


Be the first to comment!