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."
- 2 shallots, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 fresh chile, chopped
- 10 ripe plum tomatoes, peeled and finely diced
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.
SourceThe Martha Stewart Show, April Spring 2007