Recipe courtesy of Talluto's
Print
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
3 cups
Level:
Easy

Ingredients

  • 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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