Raw Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person:
- salt and freshly ground black pepper
- 1 1/2–2 lbs. ripe tomatoes, halved
- 1–2 garlic cloves, finely grated
- 1/2 cup passata di pomodoro, or strained tomatoes
- 4–6 tablespoons extra-virgin olive oil
- 1 pinch of crushed red pepper flakes
- Carbohydrate 9 g(3%)
- Fat 17 g(27%)
- Fiber 3 g(11%)
- Protein 2 g(4%)
- Saturated Fat 2 g(12%)
- Sodium 548 mg(23%)
- Calories 192
Preparation Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper. Excerpted from CANAL HOUSE Cook Something: Recipes to Rely On Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved Buy the full book from Amazon.
Preparation Grate the fleshy sides of the tomatoes on the large holes of a box grater into a big bowl. Discard the skins. Add the garlic, passata, oil, and crushed red pepper flakes, and season to taste with salt and pepper. Excerpted from CANAL HOUSE Cook Something: Recipes to Rely On Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved Buy the full book from Amazon.
