10 to
12 fresh plum tomatoes (approximately
2 to 2 1/2 pounds)
4 ounces extra-virgin olive oil, plus
additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
Kosher salt
Freshly chopped parsley leaves
Preparation
Peel tomatoes by scoring
the skin of each tomato with a sharp knife
(do not cut too deep). Then, place scored
tomatoes into a pot of boiling water and
boil for approximately 1 to 1 1/2 minutes.
Remove tomatoes and plunge into cold water.
Peel and dice tomatoes and set aside.
Heat olive oil in a saucepan. When hot,
add garlic and crushed red pepper. Saute
until garlic turns slightly golden. Add
chopped onion and saute an additional 2
1/2 minutes.
Add chopped plum tomatoes and cook approximately
5 minutes. Add salt to taste. Add chopped
parsley and extra virgin olive oil if desired,
just before using.
Customers
Click Here to receive promos, updates and discounts.
Corporate
& Business
Click Here to receive promos, updates and discounts.
