New This Month

Fresh Tomato Sauce for Steamed Ricotta Dumplings

Use this sauce when making our Steamed Ricotta Dumplings.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, December/January 1997


  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled
  • 10 ripe plum tomatoes (about 1 1/2 pounds), cored and cut into eighths
  • Salt and freshly ground pepper, to taste


  1. Heat oil in a medium skillet over medium heat. Add garlic; cook until golden, about 15 minutes. Add tomatoes; season with salt and pepper. Simmer until thickened, about 35 minutes. Remove from heat. Remove garlic, and pass sauce through food mill. Sauce may be made up to 1 week in advance, and refrigerated. To serve, warm over low heat.

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