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Salsa Rossa


Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar.

  • Servings: 8

Source: The Martha Stewart Show, December 2010


  • 1 (28-ounce) can San Marzano tomatoes, drained, skins and seeds discarded
  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small stick cinnamon
  • 1 large fresh red chile, pierced all over with the tines of a fork
  • Coarse salt


  1. Place tomatoes in a bowl and, using your hand, gently break them up; set aside.

  2. Heat olive oil in a medium saucepan over medium-high heat. Add garlic, cinnamon, and chile; cook, stirring, until garlic is golden. Add tomatoes and a pinch of salt. Reduce heat and cook until slightly thickened, 20 to 30 minutes. Remove cinnamon stick and discard; serve salsa rossa with roasted vegetables.

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