New This Month

Tomato Sauce


Make this tomato sauce as an accompaniment to deep fried eggplant, and they are both delicious recipes from Curtis Stone's new cookbook, "Cooking with Curtis."

  • Servings: 6
  • Yield: Makes enough for 4 to 6 servings

Source: The Martha Stewart Show, April Spring 2007


  • 2 shallots, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 fresh chile, chopped
  • 10 ripe plum tomatoes, peeled and finely diced


  1. Heat oil in a large skillet over medium-high heat; add shallots and cook until soft and translucent, about 3 minutes. Add garlic and chili and continue to cook 1 minute more. Add tomatoes and cook until heated through and slightly reduced, about 20 minutes.

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