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Tomato Sauce

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    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."
    The Martha Stewart Show, April Spring 2007
    • Yield Makes enough for 4 to 6 servings
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    Ingredients

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

    Directions

    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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