Fresh Tomato Sauce for Steamed Ricotta Dumplings

Name: Fresh Tomato Sauce for Steamed Ricotta Dumplings
Yield: Makes 1 cup
Ingredients: 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

Use this sauce when making our Steamed Ricotta Dumplings.

Source: Martha Stewart Living, December/January 1997

Makes 1 cup

Yield

Ingredients

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

Directions

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.