Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds / 24 oz / 680g ripe yellow tomatoes, cored and halved

  2. 3 tablespoons extra-virgin olive oil

  3. 3 medium cloves garlic, chopped

  4. 1/2 teaspoon fine-grain sea salt

  5. 1/2 teaspoon red pepper flakes

Instructions Jump to Ingredients ↑

  1. Run your finger along the inside of each tomato to remove and discard the seeds. Chop the tomatoes into 1/4-inch chunks, reserve any juice, and set aside.

  2. Combine the olive oil, garlic, salt, and pepper flakes in a cold medium sauce pan. Now, heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.

  3. Makes 2 cups / 475 ml.


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