5 Roma or similar tomatoes, peeled, seeded and chopped
½ cup chopped white onion
2 cloves garlic, peeled, minced
2 tablespoons olive oil
METHOD
Place the tomatoes into boiling water to
cover and cook them for 2 minutes. Remove and place into a bowl of cold water. When
cool, remove the skins, cut the tomatoes in half and remove the hard inner
parts and seeds. Chop and put into a blender or food processor. Add the onions
and garlic; process to a puree. In a
medium sauce pan over medium heat, add the olive oil.. Slowly pour in the
tomato puree, stir and cook for 5 to 6 minutes until thickened. Remove from the
heat and set aside.
To
add a little Mexican or southwestern flavor, add 2 jalapeno or serrano peppers,
seeded and chopped, to the blender or food processor with the tomatoes.
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